Chicken Soup for the Soul

Chicken Soup for the Soul

Recipe by Dimitra Alfred

Course: Main / Cuisine: Soup / Difficulty: Easy

Put this soup on and forget about it for a few hours as it ticks over gently and fills the home with the most wonderful aromas. Throw in any leftover old and dodgy veggies (harder vegetables are best) – well, not too dodgy… and if you decide to include broccoli, add the stems from the beginning and the florets in the last 10 minutes.

Ingredients

Essentials

• 3-4 chicken thigh fillets or thighs on the bone
• 2 onions or leek, chopped
• 2-3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 300g sweet potato or pumpkin, peeled and chopped
• 400g can chickpeas, cannellini beans, borlotti beans, whatever you have canned beans! (see note below)
• 1 chicken or vegetable stock cube (or 500ml low salt chicken or vegetable stock)
• Salt and pepper

Optional extras (add a total of about 1 cup of any one or a combination of these)

• 1 corn cob, kernels removed
• 1 tomato, chopped
• Broccoli or cauliflower stems
• 1 parsnip, peeled and chopped
• 1 swede, chopped
• 1-2 potatoes, chopped
• 1 beetroot, scrubbed and chopped (I haven’t tried this but WOW, what an awesome colour bomb to add to your soup!)
• Shredded greens like silverbeet or spinach (add these in the last few minutes to just wilt the leaves)

Equipment

• Metric measuring scales
• Large pot
• Utility knife
• Chopping board and rubber mat
• Vegetable peeler
• Slotted spoon
• 1-2 forks
• Serving bowls

Directions

1. Measure and prepare all the ingredients before you start cooking.
2. Place all ingredients (except if using shredded greens, broccoli florets and parsley) into a large pot.
3. Add enough hot water to cover everything in the pot.
4. Cover with lid and bring to the boil over high heat.
5. Once it’s boiling, reduce heat to lowest setting and simmer covered for 3 hours.
6. After 3 hours, use a slotted spoon to lift out the chicken pieces.
7. Use a fork to shred the chicken (remove any bones) and return it to the pot.
8. Add any shredded greens (if using) season with salt and pepper, and serve sprinkled with some parsley.

Notes

Dried beans or chickpeas can be used instead of canned: the night before, simply soak 1 cup dried beans, chickpeas, split peas or soup mix, and the next day, drain and add to the pot with the vegetables.