Recipe of Ultimate Winter Chicken Soup with Veges & Roast Butternut in oven
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The variety of servings that may be served to make Winter Chicken Soup with Veges & Roast Butternut in oven is 6 servings. So ensure that this portion is enough to serve for yourself and the one you love family.
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Its already mid winter here, so I love to have a soup for my family. I'm using ingredients whatever I found in the fridge.
Components and spices that must be Prepare to make Winter Chicken Soup with Veges & Roast Butternut in oven:
- 8 chickens pieces
- 2 lemons juice
- Big white onion, chopped
- 2 chicken bouillion cubes
- 3 celery sticks with leaves
- 4 Silverbeet leaves (Swiss Chard)
- 1 Choko (Labu Siam), peeled, cut into segments in 6 pieces
- 1 big potato, peeled cuto into bite size
- Frozen Sliced Green Beans 3-4 big handfuls
- 3/4 tsp ground Cayenne Pepper (hot)
- 2 tsp Garlic paste
- 1 tbs Ginger paste
- 1 tsp ground Nutmeg
- 500 mls or more Water from the kettle
- 1/2 tbs Salt, depends on your choice
- Grinded black pepper
- Steamed Jasmine Rice, cooked in Rice Cooker
- Butternut cut into big chunks with the skin on
- Rice Bran Oil 1 +1 tbs
Steps to make to make Winter Chicken Soup with Veges & Roast Butternut in oven
- Preare the ingredients
Preheat the oven to 200C degrees Celcius.
Wash the chicken pieces, take off the fats with a thin sharp butcher knife. In a glass basin put the chickens, sprinkle over with salts and 2 lemon juice, mix & marinade for 10 minutes.Not too long. Then discards the liquid off into the kitchen sink. Set aside.
- In a non stick big soup pot, heat 1 tbs oil, then add the onion, stir fry for 2 minutes then put the water from the kettle and the chicken pieces, the celery, and heat the water till warm, then add 2 cubes chicken bouillion, choko pieces, potatoes pieces, salt, grinded black pepper, ground nutmeg, and the ground cayenne pepper.
- Put the temp on high till the broth start to boil, add the Green Beans and more water from the kettle if necessary as I love plenty of broth to have it with the rice. Taste the salt, then lower the temp to a simmering point while cover the pot with the lid on. Simmer for 15 minutes, lastly take off the bunch of celery leaves and to add the vege Chards/ Silverbeets and let it cook for furthern 7 minutes. The soup is ready when the potato has softened. Then turn off the temp. Remive pot.
- Preheat the oven to 200C Celcius.
In a heatproof dish put 1Tbs Rice Bran Oil and mix with the butternuts pieces, to coat with the oil. Bake in the oven for around 20 or less minutes, mine is rather burnt, because I was busy doing the Soup. Transfer the baked Butternuts in a serving dish. Yummy sweet taste. In a serving flat bowl put the Rice, one scoop of the soup veges with the broth pour on top of the rice, put one chicken pieces. To drink a cold glass of a sweet Tropical juice. Buon Appetito.
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