Cooking time : 30 min - 45 minIngredient:
2 pieces Chicken - any part will do, I use Upper Thigh
4 med Potatoes- Cut to cubes
4 Med Carrot - chopped
1 Celery Stalk - chopped
1/2 c. corn
1 med onion - finely chopped
3 cloves garlic - crushed
1 tbsp olive oil
Parsley finely chopped
Salt and pepper
Make the broth by boiling the chicken with salt, 2 crushed garlic and pepper for 10 - 15 minutes.
(You may shred the chiken or cut it in cubes or just leave it whole which ever you like.)
Add potatoes, carrot and celeery to the broth - cover and cook for 10 min
In a separate skillet, heat the olive oil and saute the onion and 1 crushed garlic until tender and fragrant.
Add to the soup together with the corn.
Let it cook until potatoes and carrot are tender. Sprinkle chopped parsley upon serving.
Some would also like to add fried onion as topping.
Enjoy the soup with rice or bread or just soup with itself. In our case, my husband and I enjoy having it with French bread spread with garlic butter.