The chicken soup that just keeps on giving
We make this nearly every week and it really does give and give (and give). The soup itself is a soothing, healthy dinner, then there’s the leftover chicken for sandwiches the next day and a few cups of beautiful stock to stash in the freezer for risottos or more soups. That’s three meals from one chook – nice!
The actual recipe is open to all kinds of variations. You could throw in some chilli, fish sauce, ginger, lime and coriander for a more Thai-style version, or serve it with loads of shaved parmesan and a dollop of pesto for a bit of an Italian twist. The pared back recipe below is how we like it at the moment (though I usually add some dried chilli flakes to mine).
Chicken soup base recipe
For the stock
1 x free-range chicken 2 onions, peeled and quartered 2 carrots, peeled and roughly chopped 2 celery stalks, roughly chopped 1 tbsp black peppercorns
2 bay leaves
4 x sprigs lemon thyme
12 cups cold water
Rinse and pat the chicken dry. Place it in a large stock pot and add remaining ingredients. Bring to a gentle simmer and let bubble away for two hours. Check every now and then that the chicken isn’t sticking to the bottom of the pan as it could burn. Remove the chicken from stock and place on a chopping board which is sitting on a tea towel (this should catch any juices from escaping all over your kitchen bench). Let cool a little before shredding off the chicken, store in an airtight container in the fridge until needed.
To make the soup
1.5L (6 cups) chicken stock (see below)
1 leek, trimmed, quartered, thinly sliced
6 sticks celery, trimmed and thinly sliced
1/2 cup per person angel-hair pasta (in small pieces)
2 cups shredded chicken
Mint and parsley, finely chopped, to serve
Bring about half of the stock to a rolling boil (work on one cup per person) Add the leeks and celery and cook at a simmer for about ten minutes. Add in the noodles and cook for another six minutes. Serve in warm bowls topped with herbs, salt and pepper to taste.
This has got to be my perfect lunch! Mix a cup or so of the shredded chicken with some nice mayonnaise (here’s my recipe, posted recently on the Country Style blog), crushed toasted walnuts and a little extra lemon juice. Slice open a beautiful crusty baguette and fill with some mustard greens or rocket and top with the chicken mixture. Yummo.
This post is part of the Coles Fresh and Real story. Fresh food to inspire.