Mingle's Best Ever Chicken Soup
Everyone has their own chickie soup recipe, but we think this one may take a place on the winter weekly rotations. This one pot wonder is healthy, nourishing and delicious.
1 cubed egg plant
1 cubed red pepper
1 cubed zuchinni
3 chicken thighs and 4 legs on the bone
1 diced onion
2 litres of chicken stock
1 handful of grated parmesan cheese
2 garlic diced garlic cloves
1 chili (take the seeds out if you don't like it spicy)
2 slices of lemon rind
2 cubed carrots
1 stick of celery cubed
1 chopped bunch of parsley
5 tbsp of Mingle All Purpose
HEAT oil in a large pot over medium heat.
ADD your onion, garlic, and chilli, carrots, celery and lemon rind. Cook until translucent.
ADD 5 tablespoons of Mingle All Purpose Seasoning. Cook until fragrant.
ADD stock, canned tomatoes and lemon rind
COOK it uncovered for 30 mins and then add left over veg and turn down to a simmer for additional 10-20 mins or until chicken is pull apart tender. If liquid is reducing to quickly, add a cup of water.
REMOVE chicken and pull off bone. Return to soup. Season with salt and pepper.
ADD butter, milk, 1 tablespoon of Mingle's All Purpose Seasoning, salt, cheese and pepper to taste. Mash until smooth.
SQUEEZE half a lemon's juice into soup. Serve with grated Parmesan and some crusty bread.