Bunbury Farmers Market

Traditional Chicken & Vegetable Soup

Ingredients:
1 Whole Mt Barker Free Range Chicken
2 Ltrs Chicken stock
2 Cloves garlic, chopped
2 carrots grated
1 zucchini, grated
1 Tbsp oil
500 grm Italian Soup Mix ‘A’ Grade
6 tomatoes chopped
2 brown onions chopped
3 stalks celery chopped (included the leaves)
Salt and pepper, to taste

Method:
Wash and soak Italian Soup Mix ‘A’ grade for at least 2 hours or overnight. In a pot heat oil, add onions, garlic. Saute until soft. Add your chicken stock and Mt Barker Free Range Chicken and simmer till chicken falls off the bone. Skimming all impurities from the top of the stock. Take chicken out of pot and remove chicken meat from carcass. Add remaining ingredients  including Italian Soup Mix ‘A’ grade and simmer for a further 40 minutes or until veggies are all cooked.

Serves: 6-8

Note:  
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Chicken Cacciatore

Ingredients:
3 Tbs Olive Oil
3 Chicken Breasts
1 Large Brown Onion
2 Princi Traditional Style Chorizo Sausages
800g can Diced Tomatoes
1 tspn Dried Rosemary
1 tspn Dried Basil
150ml Chicken Stock
1 cup pitted Kalamata Olives
Chopped Flat Leaf Parsley to garnish 

Method:
Heat the oil in a large casserole dish over medium heat. Add chopped chicken breast pieces and cook until brown. Transfer to a plate and set aside. Add the onion and chorizo to the pan and cook for 5 minutes. Return the chicken to the pan add tomatoes, herbs and stock. Bring to boil, then reduce heat to low and cook covered for 20 minutes stirring occasionally. Add the olives and cook for a further 10 minutes. Serve garnished with the parsley.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chicken & Vegetable Soup

Ingredients:
2 tablespoon butter
2 leeks washed and sliced
3 large potato washed and diced
½ small bunch of celery washed and chopped
4 carrots peeled and diced
1 corn cob, kernels removed
*2 litres chicken stock  ( or to taste)
500gm Chicken thighs
1 cup of dried soup mix soaked for a few hours till softened
1 pinch pepper
1 pinch salt

Method:
In a large pot cook the leeks slowly with the butter until they brown. Dice chicken add stirring until brown. Add all other vegetables, soup mix and stock and cook till tender. Add salt and pepper to taste.  Heat, but do not boil. Serve with warm crusty bread. *Vegetable stock may be used instead of chicken stock.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: