18 December 2009

Beautiful Soup

I was feeling like crap so I made chicken soup. Why does everyone complain about making soup stock? It's the easiest thing in the world....

Dead Easy Chicken Stock and Soup

for the stock
1 carrot
1 leek (cut in half, thick green end discarded)
1 onion (peeled and quartered)
2 cloves
forgot the garlic, but should have put in a couple of cloves
1 yellow turnip (aka swede, in BrE)
2 stalks of celery, leaves and everything, cut into manageable size
parsley (wished I had the flat leaf kind but never mind)
bay leaf
salt and pepper -- 2-3 peppercorns would have been good
4 or 5 chicken wings (a neck is also good if you can get your hands on one)

Put all ingredients into a saucepan or pot and add a couple litres of water, until ingredients are just covered. Bring to boil and simmer for about an hour.

for the soup
the stock, sieved
cooked chicken, cut into small dice
1 carrot, also cut into small dice
1 stalk celery, again, cut into small dice
a couple of handfuls of small pasta
some corn (BrE sweetcorn), if you like
ideally, chopped dill or parsley to make it pretty
salt and pepper to taste

Put the sieved stock -- can we call it broth now? -- into a saucepan or pot. Add the diced carrot and celery, and the pasta, and simmer for 5-10 minutes. Then add the cooked chicken and corn, which doesn't need to cook so much as warm through. I like flecks of green in my chicken soup and I especially like dill so I add some of that if I have some. If you don't want to eat this right away, it will keep for hours.... I ladled some out and took it to work, heated it up in the microwave and it was bliss.

1 comment:

  1. so easy yet so yummy!
    We make a similar soup and the kids gobble it up! This all stems back to you and Alex cooking years ago when you had him chop veggies for you....He still talks about Aunt Jeannette's soup!!!!