Chicken and Vegetable Soup.

This is my all time greatest soup recipe and even better is is costs so little and taste great.
This is a real, whatever you have knocking about in the fridge kind of recipe and its wonderful if you’re feeling a bit run down or have flu.

You’ll need the following basics.

  • Chicken on the bone.
  • Onion
  • Herbs
  • Garlic

Chicken on the bone, it doesn’t have to be a lot of chicken, I usually use a couple of carcase after the butcher has removed the legs and fillets.

Put the chicken in to a large pan and cover with cold water, add a roughly chopped onion, a handful of peppercorns, a whole head of garlic (you dont have to peel it) and a lot of herbs, whatever you’ve got but I’d avoid mint.

Bring this to the boil and skim off any froth off the top, then simmer for a couple of hours. It will fill your home with the comforting smells of soup.
Drain the lot, reserving the water, do NOT throw it away! Leave the chicken to cool, the stock you’ve made will be why your soup is so delicious.

gently fry an onion until soft and add a load of vegetables cubed into bite size pieces, use any of the following. I often pick up a “soup mix” from the reduced section of the supermarket, so its all nicely chopped for me.

  • Leeks
  • Onion
  • Carrots
  • Potatoes
  • Celery
  • Parsnip
  • Sweet potato
  • Swede or Turnip
  • Kale
  • Sweetcorn
  • Fennel
  • Mushrooms
  • Spinach
  • Bell Pepper
  • Chilli Peppers

Really anything in the fridge will do.

I then add a ridiculous amount of garlic finely minced, a whole couple of heads, you really don’t have to. It really kicks the crap out of a cold or flu.

If you want, you can roast a few heads of garlic and add them. Really YUMMY.

Once its fried for a few mins add your lovely stock and a big handful of herbs, fresh parsley or if you are Moroccan like me, coriander !
Add a handful of barley (don’t be tempted to add more than a handful as it really expands and you’ll end up with barley stew, trust me !).
Bring this to the boil and then simmer for about an hour to cook the barley throughly.

You can add all kinds to this soup,noodles, beans or mini pasta shapes, a handful of rice or cous cous. I add cumin and paprika, but you can add whatever you like. As long as you have the basic chicken stock and seasoning you can make this however you like. Its yummy without all the vegetables as a very nourishing broth. Bone broth has so many benefits. Serve with crisp bread or rolls, bread or just eat as it is. Any left overs can be frozen or used as the base for a stew or chicken pie.


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