Saturday, 23 April 2011

Potato, Carrot and Onion Chicken Soup


1 Chicken, chopped into 8 pieces
2 large potatoes, cubed
2 carrots, chop in thick pieces
2 onions, quartered
Handful of Conpoy (I use small ones)
3 Litres Water
Salt and Pepper


1. Scald the chicken pieces in hot water for about 10 seconds
2. In a stock pot, pour in the water and conpoy, bring to a boil
3. Add in the cubed potatoes, carrots and quartered onions and Chicken pieces
4. On low flame for 2 hours covered to retain moisture
5. Add pepper and salt (I try not to as the Conpoy have flavour) to taste
6. Enjoy

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