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Poussin and vegetable soup

If you like chicken soup, but you only want to make it for two or three people try this poussin and vegetable soup! It take about an hour to make, but it’s delicious and healthy and very nutritious.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 3 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 poussin
  • 1 large garlic clove
  • 1 onion
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 1 leek
  • 100 g mushroom
  • 1 parsnip
  • 2 medium carrots
  • 1 organic sweet potato or potato
  • ½ small head of broccoli
  • 100 g green beans or broad beans
  • 100 g green peas
  • 100 g kale or savoy cabbage
  • 1 small bunch of parsley

Method
 

  1. Rinse the poussin and put it in a large pot. Add about 1 litre of water - it should cover the bird well. Peel the onion and garlic, add these to the water (as whole). Heat it up, and when the soup is about to boil, using a mesh sieve, skim off the scum that accumulates on the surface (keep the liquid at a gentle simmer!).
  2. Meanwhile peel the root vegetables - don't chop them up! If the potato is organic - you don’t need to peel it.
  3. When the surface of the soup is scum-free, add the root vegetables and the mushrooms and bring to the boil.
  4. Turn down the heat, put a lid on and gently cook for 30-45 minutes, until the vegetables are tender. Now add the broccoli, beans and the parsley (tied together). Turn up the heat and cook for another 5 minutes.
  5. Add the green peas and kale and cook for another 5 minutes.
  6. Remove the herbs and the onion before serving and cut the vegetable into bite-sized chunks.