Easy Chicken Soup

Easy  Chicken Soup

An original recipe by K Barnes

Put a saucepan on the stove, set it on medium heat. Slice in one carrot and one stick of celery. Toss a tablespoon of butter into the saucepan, followed by the carrot and celery.  Add 1/2 chopped onion, 1 peeled and chopped potato and 1 clove garlic, crushed.  While the vegetables soften , cube up some chicken meat (about 200 grams will be plenty). The thighs will give a better flavour.  Add chicken to the saucepan and cook through. Add some chicken stock to cover, about a litre will be good. Use the chicken stock that you will have made earlier from the bones of the chicken legs if using the thighs to make this soup, otherwise any chicken bones will do. Simmer the soup for 20 minutes or until chicken and vegetables are well cooked.  Season with salt and freshly ground black pepper to taste. Add some chopped parsley or chives picked fresh from your herb garden and serve piping hot with buttered fresh crusty bread rolls.

Note: You can greatly extend this soup to feed more people by doubling the amount of stock to 2 litres and adding a handful of rice or some broken up spaghetti noodles to bulk the soup up more.

You can add whatever vegetables that you have on hand at the time.

If you have some roasted chicken or fried chicken leftover then this can be used in place of the raw chicken meat. Just remove the meat from the bones. Place the bones in a saucepan and cover well will water and boil for 20 minutes to extract all the goodness and flavour out of the bones to use as your stock. Strain the liquid and hey presto you have an excellent stock to use. Discard the bones.

Chicken soup is very nutritious and a great cure for the common cold or just enjoying on a cold winters night.