October 17, 2012

This article was written for Annabel & Grace, which is now part of Rest Less.

This is a recipe I have done a hundred times… you can ring the changes with the ingredients and there is no measuring as such – use your instinct and keep tasting it and it will be yummy.

It will keep, once cooled, in fridge for a few days. If you would like to make a larger batch and freeze some, it does work but I recommend you slice the carrots very thinly if you do. Carrot chunks tend to defrost in a very flobby fashion when I have done it. Sometimes I include cannellini beans or puy lentils.

Sometimes I add cooked rice or pasta when it is ready to serve to make a heartier meal.


INGREDIENTS (in whatever quantities suit you best)
Bone-in chicken (thighs are good/cheap)
Carrots, sliced thinly
Celery, sliced
White onion, chopped
Chilli flakes, salt, pepper – all to your taste
Thyme, parsley (chopped) – whatever you have handy/prefer
Heat up olive oil in large saucepan. Chuck in chicken pieces for 5 mins. Add veg and cook for another 3 mins. Add chilli flakes, salt, pepper, Telma and handful of herbs and enough water to cover all ingredients. Bring to boil. Then simmer for at least one hour on very low heat – I put on a lid on and stick it in bottom of Aga or in a 150 degree oven.
Let it cool and take out the chicken thighs with slotted spoon, remove bones and return chicken meat to pan. When ready to serve, add noodles if liked, reheat (thoroughly ie bring to the boil) and serve sprinkled with masses of freshly chopped parsley.
If you have leftover cooked chicken, you can make this soup as above without the raw chicken thighs. Once ready, add the cooked chicken and heat thoroughly before enjoying.
More mouthwateringly good chicken soup recipes here

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