Chicken Soup
Chicken soup is seriously food for the soul!
On a cold winter’s night, there is nothing better than a big bowl of chicken soup, with crusty buttered sourdough. This recipe is on repeat every fortnight in winter, especially if I’m sick! It just makes everything feel better.
I have recently started making chicken soup in my slow cooker, which has been a game changer. It creates the most beautiful chicken soup, and the flavour is just different. I will leave the method below for both stove & slow cooker.
I like to add a grated swede into my soup, it doesn’t really change the flavour but they are packed with vitamin A & C so it’s an added benefit!
Also, a squeeze of lemon in your bowl of soup takes it to the next level!
Prep Time: 15min
Cooking Time: 60min (stove) 6 hours (SC)
Serves: 4
Ingredients:
1 onion, finely diced
3 garlic cloves, crushed
2 TBS olive oil
8 chicken drumsticks
4 celery stalks, cut thin
2 carrots, cut into half moons
1 swede, grated
Few sprigs of thyme
4 cups chicken stock
2 cups water
1 TBS vegeta chicken stock powder
1/2 cup pasta of choice - I use macaroni, egg vermicelli, pastina etc!
Method:
Heat 1 TBS olive oil in a pan over a high heat and add the chicken drumsticks. Fry until they are browned on each side.
Meanwhile in the pot, fry off garlic and onion for 5 mins in 1 TBS olive oil over a medium heat.
Add the remaining vegetables and thyme and cook for a few mins.
Add the chicken stock, water and stock powder
Add the chicken back in and bring to a boil. Once boiling, reduce heat to low and simmer for 1-1.5 hours (the longer you leave it, the more flavour!) See below for slow cooker method.
Remove the chicken from the pot and carefully remove the chicken from the bone (be careful not to add any bones back into the pot). Add the chicken back into the pot
Serve with buttered crusty bread and a squeeze of lemon & enjoy!
Slow cooker method: Once you have browned the chicken, fry off the garlic and onions in the same pan and then transfer to the slow cooker. Add the veges, thyme, chicken and liquids and cook on low for 6 hours. Shred the chicken off the bone and add back into the pot.
