Winter Chicken Soup With Veges & Roast Butternut In Oven

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Winter Chicken Soup with Veges & Roast Butternut in oven. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Winter Chicken Soup with Veges & Roast Butternut in oven is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Winter Chicken Soup with Veges & Roast Butternut in oven using 19 ingredients and 4 steps. Here is how you can achieve that.

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.

Ingredients and spices that need to be Make ready to make Winter Chicken Soup with Veges & Roast Butternut in oven:

1. 8 chickens pieces
2. 2 lemons juice
3. Big white onion, chopped
4. 2 chicken bouillion cubes
5. 3 celery sticks with leaves
6. 4 Silverbeet leaves (Swiss Chard)
7. 1 Choko (Labu Siam), peeled, cut into segments in 6 pieces
8. 1 big potato, peeled cuto into bite size
9. Frozen Sliced Green Beans 3-4 big handfuls
10. 3/4 tsp ground Cayenne Pepper (hot)
11. 2 tsp Garlic paste
12. 1 tbs Ginger paste
13. 1 tsp ground Nutmeg
14. 500 mls or more Water from the kettle
15. 1/2 tbs Salt, depends on your choice
16. Grinded black pepper
17. Steamed Jasmine Rice, cooked in Rice Cooker
18. Butternut cut into big chunks with the skin on
19. Rice Bran Oil 1 +1 tbs

Steps to make to make Winter Chicken Soup with Veges & Roast Butternut in oven

1. 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.
2. 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.
3. 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.
4. 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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So that's going to wrap this up with this exceptional food Steps to Make Perfect Winter Chicken Soup with Veges & Roast Butternut in oven. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!