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PNG Chicken Soup
A no-fuss soup for the family
|
Serves |
5-6 |
|
Prep time |
15 minutes |
|
Cook time |
20 minutes |
This is a comforting chunky soup, full of nutritious vegetables. Traditionally, it would’ve been served alongside food made in a mumu – a traditional earth oven.
Ingredients
| 1.2l | vegetable stock |
| 1 tbsp | vegetable oil |
| 2 | carrots, peeled and diced |
| 2 | medium skinless boneless chicken breasts, cut into small thin strips |
| 1 | green pepper, finely chopped |
| 3 | garlic cloves, crushed |
| salt and pepper, to taste | |
| 2 | potatoes, peeled and chopped into small cubes |
| fresh basil, handful | |
| 1 | red onion, finely chopped |
Method
- Add the potatoes and stock to a large saucepan, bring to the boil, then simmer for 10 mins.
- While you wait, shallow fry the onions, then garlic, then carrots and peppers over a medium heat. Remove veg from frying pan, then set aside.
- Add the chicken to saucepan with simmering stock, cook for 5 mins, then add pan-fried veg.
- Cook for a further 2 mins with the lid on, then add the fresh basil.
- Simmer until the fresh herbs have wilted.
Chef’s tips
Replace the chicken with courgette for the veggie alternative.