I take so much comfort from knowing that there is a pot of soup simmering away in the kitchen, something for everyone who steps into the kitchen, a little light chopping, occasional stirring & the smells and flavours that come from this pot of simple yet versatile ingredients is a thing of pure beauty.
I have written many different recipes for chicken soup, curried, creamy, broth, noddle, rice, Asian, Indian, Italian & yet the one that I am needing today is classic get well soon soup.
I bring out the recipe time and time again when feeling under the weather and on cold days when only a steaming mug of soup will do
Ingredients to make 6 bowls
10 - 12 Chicken Thigh Fillets (I use Organic)
2 Celery sticks chopped finely
2 Carrots diced
2 large onions chopped finely
salt & pepper to taste
large bunch of fresh parsley
Olive oil (about 2 tablespoons)Dried Oregano (about 1 tablespoon)
1 Red chilli sliced into thin rings (De seed if you wish, I don't)
2 - 2 1/2 pints of chicken stock (Homemade if you can if not a really good stock)
100g small star shaped pasta (Steletti)
Method
After chopping all the vegetables, allow to soften in the olive oil in a heavy bottomed pan.
Add the chicken thighs (I dice each one into 6 pieces) and mix in with the vegetables.
Add the seasoning & herbs (except the chilli & a little of the parsley to garnish later), give a good mix until the chicken starts to brown slightly then add the stock.
Cover the pot with a lid and leave to simmer for about 1 hour
Give the soup a good stir, taste for seasoning and then if using add the pasta, continue cooking the soup for as long as the pasta demands then serve into hot bowls or a large mug, sprinkle the top with the chilli and parsley. I often present mine to guests with a torn piece of french baguette alongside to mop up the remaining juices.
I keep meaning to make enough so I can freeze some, but somehow never have enough remaining to do so
Enjoy :0)
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