Chicken Soup
This is definitely the season of being ill and a certain stomach bug has made its way around all members of my family with everyone being shot down for at least 24 hours over the last few weeks. This chicken soup is great to give you some energy while feeling down must still tasty enough to make you want to get better so you can eat properly again. Disclaimer: You do not need to be ill to enjoy this, will make a delicious autumn lunch served with warm bread rolls.
Ingredients
1 tbsp. Olive oil
5 Chicken Thighs bone in and skin on
1 Celery Stalk finely chopped
1 Garlic Clove finely chopped
1 Carrot finely chopped
½ Leek finely chopped
1 Potato cubed into 1 cm pieces
1 Onion finely chopped
3 sprigs of Thyme
1 chicken Stock Cube
500ml of Water
Salt and Pepper
Equipment
Saucepan
Blender, stick blender.
Method
1.Heat the oil in a pan
2.Fry the chicken things first skin side down for around 5 minutes until golden brown all over
3.Remove chicken from the pan and place on the side
4.Add all the finely chopped garlic, leek, celery, onions and potato
5.Fry on a medium heat until they have soften 5-10 minutes
6.Add thyme leaves, stock cube, water, salt and pepper.
7.Add chicken pieces back into the broth and poach for a further 10-15 minutes
8. Remove the chicken, whizz up soup in a blender or using a stick blender
9. Check seasoning
10.Shred chicken and add back into the soup, enjoy a warm hug in bowl
This is definitely the season of being ill and a certain stomach bug has made its way around all members of my family with everyone being shot down for at least 24 hours over the last few weeks. This chicken soup is great to give you some energy while feeling down must still tasty enough to make you want to get better so you can eat properly again. Disclaimer: You do not need to be ill to enjoy this, will make a delicious autumn lunch served with warm bread rolls.
Ingredients
1 tbsp. Olive oil
5 Chicken Thighs bone in and skin on
1 Celery Stalk finely chopped
1 Garlic Clove finely chopped
1 Carrot finely chopped
½ Leek finely chopped
1 Potato cubed into 1 cm pieces
1 Onion finely chopped
3 sprigs of Thyme
1 chicken Stock Cube
500ml of Water
Salt and Pepper
Equipment
Saucepan
Blender, stick blender.
Method
1.Heat the oil in a pan
2.Fry the chicken things first skin side down for around 5 minutes until golden brown all over
3.Remove chicken from the pan and place on the side
4.Add all the finely chopped garlic, leek, celery, onions and potato
5.Fry on a medium heat until they have soften 5-10 minutes
6.Add thyme leaves, stock cube, water, salt and pepper.
7.Add chicken pieces back into the broth and poach for a further 10-15 minutes
8. Remove the chicken, whizz up soup in a blender or using a stick blender
9. Check seasoning
10.Shred chicken and add back into the soup, enjoy a warm hug in bowl
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