Sunday, September 4, 2011

Chicken and Vegetable Soup

Every mother or home cook has always known that Chicken Soup is the best thing for colds and flus, and a few years ago scientists finally proved this Old Wives Tale true – Chicken soup contains anti-inflammatory and antibacterial properties.

Whenever I wake up with the flu, or a cold, this is my go-to recipe to ensure that I am feeling better in no time.


What Will I Need?

2 x boned chicken thighs
1 x large carrot
1 x parsnip
1 x medium potato
1 x celery stalk
2 cups chicken stock
3 cups water
2 x garlic cloves, crushed 
1/2 tsp dried basil
1/2 tsp dried oregano
pepper to taste

What Now?

1.             Dice the unpeeled vegetables into a uniform size, about ½-1cm and then pop them into a large, 3L capacity pot.

2.             Place both thighs, uncut, untrimmed, into the pot and cover with stock and water. Add the garlic, basil, oregano and pepper.

3.             Bring the soup to the boil over a high heat and then pop on the lid and reduce the temperature to a low heat for about an hour.

4.             You will notice a layer of “froth” floating at the top of your soup – using a spoon try to collect as much of this froth as possible and dispose.

5.             Pluck out the two cooked chicken thighs and then shred the meat with a fork, disposing of the bones and excess fat. Return the shredded chicken to the soup.

6.             Ladle the soup into bowls and serve hot with crusty white bread.