It’s been such a long time since I posted a blog. It feels good. Like coming home.
This week I’ve been nesting. Nesting because it’s autumn. I’ve had my first (and hopefully last) cold for the season. The heaters have been on, the slippers out. Good old fashioned chicken soup was the logical next step.
I didn’t want a new twist, or a healthier version – I just wanted the old fashioned good stuff. It was delicious. Simple and satisfying.
Traditional Chicken Soup
Makes about 2 litres
1 Tbsp of olive oil
1 medium onion, roughly chopped
2 cloves of garlic, roughly chopped
4 chicken pieces, with skin and bone
2 litres of strong chicken stock
1 cup of carrot, finely diced
1 cup of green beans, cut into thumb length pieces
1 cup of baby marrow, finely diced
1 cup of cabbage, shredded
In a medium pot fry the onions, garlic and chicken pieces in the oil for a few minutes. Add the chicken stock and simmer for a few hours until the meat is falling off the bones.
Separate the broth from the chicken by pouring it through a sieve. Return the broth to the pot and add the veggies. Allow the chicken to cool a little and then remove all the skin and bones. Chop the remaining meat and add it to the soup. Simmer until the veggies are tender.
Season with salt and pepper and garnish with fresh herbs.