Been feeling a little under the weather this week, so made a hearty vitamin-packed home-made soup to keep me going.
You can make your own broth/stock, like I did, or alternatively just buy some from the supermarket – they do liquid stocks these days, or boiling water and stock cubes would work fine too.
- whole small chicken
- 1 carrot
- 1 onion
- 1 stick celery
- 2-3 bay leaves
- large tin sweetcorn
- 1 leek
- 1/2 punnet mushrooms
- 1 carrot
- thumb-sized piece ginger
- large bunch coriander
- (optional) 1x veg stock cube & 1x chicken stock cube
- Half your carrot, onion and celery down the middle and throw into a large pot.
- Time to dismember your chicken: separate the legs&thighs, and take off the breasts too – this is the meat that’s gonna go into the soup. Throw every bit of the chicken into the pot, including the carcass (with the wings attached).
- Add your bay leaves to the pot, cover everything with cold water until completely submerged, and heat at a low temperature for 2-3 hours.
- Pass stock mixture through a strainer, and put the liquid back on the heat, ready to make your soup. Strip the meat off the breasts and legs/thighs, and chop up for your soup. The rest of the strainings can be thrown away.
- Dice finely the carrot, leek (split lengthways down the middle and chop into 1cm chunks), and ginger. Finely slice the mushrooms, and throw all of those beautiful ingredients into the pot with your stock, on a high heat. 1x veg and 1x chicken stock cubes are optional at this point.
- Bubble away for 10 minutes.
- Take the pot off the heat, and throw in your sweet corn, chunked up chicken and chopped coriander. Give everything a super good stir around.
- Season with salt and pepper to taste.
- Serve, and enjoy!