Lovely Chicken and Vegetable Soup

It’s an awfully windy and cold day which makes me feel like preparing a nice warm soup to be eaten cosily next to the stove. I like to prepare this with roasted drumsticks which can easily be roasted a day before and shredded, to be tossed into this soup the next day. It is important that the juices that run out of the drumsticks are saved as these are very flavourful. This soup is also ideal for babies or picky toddlers who prefer pureed food as the drumsticks make a creamy consistency without dairy.

Serves 5

Preparation and Cooking Time 50 mins

Ingredients

  • 6 Drumsticks, skin on
  • Drizzle of Olive Oil
  • Salt and pepper
  • 1 tablespoon goat’s butter (if you can’t have dairy, use a drizzle of vegetable oil)
  • 2 onions finely chopped
  • 4 carrots finely chopped
  • 1 garlic clove finely chopped
  • 2 bay leaves
  • 2 litres of vegetable or chicken broth
  • 1 bag of split peas approx. 250g
  • 1 sweet potato cubed

Method

Rub the drumsticks in a bit of olive oil and season with salt and pepper. Roast for 50 minutes at 200OC. In the meantime chop your garlic, onions and carrots and saute in a tablespoon of goat’s butter (or vegetable oil) till softened. Next, throw in the bay leaves and the broth. After about 30 minutes, add the split peas and the potato. Until these soften (about 15 minutes) shred the drumsticks and toss them in, together with their juices and leave to simmer for another 10 minutes. Remember to fish out the bay leaves!

Serve warm.

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