Chicken and Vegetable Soup
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INGREDIENTS 4 cups Chicken stock
1 large carrot, shredded
1 turnip or rutabaga, shredded
2 leeks, trimmed and shredded
1-1/2 cups shredded cabbage
1/2 cup shredded cooked chicken
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
Shredded Cheddar cheese, to servePour the stock into a large heavy-bottomed saucepan, and bring to a boil. Add the carrot, turnip or rutabaga, leeks and cabbage. Lower the heat and simmer for 15 minutes.
Add the chicken and the parsley and simmer for 5 minutes more or until the vegetables are cooked.
Season to taste and serve in a warmed tureen or warmed individual soup bowls. When serving, pass the shredded cheese separately.
Serves 4