Chicken and Vegetable Soup
The Quirky Foodster Team
Ingredients
- Whole chicken, jointed — 1
- Carrots, chopped — 2
- Onion, quartered — 1
- Squash, chopped — 1
- Corn cob, cut into rounds — 1
- Water — 2 L (8 1/3 cups)
- Salt — to taste
- Fresh coriander, chopped, to serve
Method
- Place the chicken, carrots, and onion in a large pot with the water.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Add the squash and corn and continue simmering for 15-20 minutes, until the chicken and vegetables are tender.
- Season with salt.
- Ladle into bowls, scatter with fresh coriander, and serve hot.
Introduction: A hearty soup of chicken and vegetables, blending imported poultry with native and introduced garden produce, a comforting staple across the colonial household.
Cultural Background: Chicken, introduced to the Americas by European colonisers, quickly became a widely raised and consumed source of protein, and hearty broths combining it with native vegetables such as squash and corn alongside imported carrots and onions became a common colonial-era meal.
Tips: Skim any foam from the surface during the first 10 minutes of simmering for a clearer broth.
Variations: A squeeze of lime is a common finishing touch in many regions.
Nutrition: Approx. 320 kcal per serving.
FAQs:
Q: Was chicken raised widely in the colonies?
A: Yes, poultry farming spread rapidly after European colonisation and became a common, accessible source of meat across many households.
Q: Can rice be added to this soup?
A: Yes, a handful of rice added partway through cooking makes it more filling.
- Whole chicken, jointed — 1
- Carrots, chopped — 2
- Onion, quartered — 1
- Squash, chopped — 1
- Corn cob, cut into rounds — 1
- Water — 2 L (8 1/3 cups)
- Salt — to taste
- Fresh coriander, chopped, to serve
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