Chicken and Vegetable Soup

After making a batch of Hot and Honeyed Chicken Wings, I had a handful of left over chicken wing tips.  Not wanting to waste them, I decided to try some Chicken and Vege Soup.  I hadn't made this soup before, but soups are very easy to make and always taste delicious!

Ingredients
Chicken - Use whatever you have.
As many different vegetables as you have available such as:
Potato, sweet potato, pumpkin, onion, celery, carrot.
Tin of white beans
Garlic
Oil for frying
4 Cups of chicken or vegetable stock

In a large soup pot, heat oil over medium heat.  Fry onion and garlic until soft.  Add rest of vegetables and stir well for a few minutes.  Add stock and white beans, bring to the boil.  Reduce heat and simmer covered for about 1 hour or until all vegetables are soft.  If you used chicken wing tips you can remove them now or if you used anything else with bones such as legs, you can remove the meat from the bones, roughly chop and stir through soup.

Hot and Honeyed Chicken Wings

I found this recipe a long time ago when I was really into chillies, mostly because I had a couple of chilli bushes that were loaded with fruit all the time and needed to find different ways to use them.  I'd already made some hot chilli sauce with a batch of them and decided to try these chicken wings using the sauce.  You can read more about the sauce on Teena's blog here.

You don't need to worry too much about quantities here, as long as you have enough to coat the chicken wings thoroughly.  Just remember that there isn't a lot of meat on the wings and they tend to disappear fast!

Ingredients
1kg Chicken Wings
1 Cup Sweet Chilli Sauce
1-2 Tablespoons Hot Chilli Sauce
1/2 Cup Honey
1/3 Cup Soy Sauce
2 Teaspoons Dijon-style mustard
3 Tablespoons Vegetable Oil
Grated Ginger

Preheat oven to 180°C.
Cut off and discard the wing tips (or keep them and make some delicious Chicken and Vegetable Soup!).  Cut each wing in half at joint.
Combine the rest of the ingredients in an ovenproof bowl and mix well. Add chicken wings, be sure to coat them as much as possible. Cover and refrigerate overnight if possible.  Bake 40-45 minutes or until brown turning half way through.  Be careful as the wing tips can burn easily.  Enjoy!