15 Apr 2013

Chicken Soup

This is my hubby's recipe, he makes the most divine chicken soup, it is thick and full of nutritious goodness. One of those real 'feel good meals'.  A lovely winter meal or when you just need a pick me up, coz the immunity has dropped.  He never follows a recipe and just raids the fridge and veggie garden for whatever is in season and available at the time.  But this is more-or less, give or take the standard recipe.  He makes an enormous pot and then we freeze it in Tupperware, for a quick meal in nights to come.

2kg of chicken pieces
enough water to cover the chicken and some
1 Tablepoon chicken stock powder, or 1 stock cube
1 large onion,  finely chopped
1 potato, peeled and cubed into 1cm blocks
2 stalks celery, including the leaves, chopped finely
1 large red caspium pepper, finely chopped.
4 cloves garlic, crushed
2 baby marrow (zucchini), top and tailed and finely chopped
1 red chili, finely chopped
2cm piece of ginger, finely chopped
1 cup soup mix or barley
1 teaspoon turmeric
Large pinch of cayenne pepper
1/2 teaspoon of ground black pepper
teaspoon sage
1 teaspoon parsley
1 Tablespoon Lemon Juice
1 Tablespoon soya sauce
Salt and pepper to taste

- Put the chicken in a large pot with chicken stock.  cover with water and boil until the chicken is tender and starting to fall of the bone.
- Take the chicken out of the water with a slotted spoon and put in a colander reserving the liquid in the pot that it was boiled in.
- allow the chicken to cool enough to work with and take all the chicken off the bones and add back into the soup pot.  Discard the skin and bones
- Add the remainder ingredients to the soup and allow to simmer for about 30-40 minutes until the barley and the potatoes are soft

This post links to:
Fab Savoury Recipes Pinterest
Favorite Blogger Recipes Pinterest

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