The King of Soups

This may look like a simple soup but it really is a super power in disguise. I have made this for friends, family and for myself when I need a lift or a nutritious hug. Using this stock recipe will give you the layer of chicken fat on the top that seals in all of the magic. All of the flavour and goodness of the soup really relies on the homemade stock. You can also add parsnips and swap out the rice for noodles if you like. I make the noodles when the kids need a little something. The rice though gives the soup a bit more body and richness. I hope whoever you make this for feels the love that has gone into the soup. I think of my beautiful Gran and Dad when I make this, it is not just a recipe but a little bit of yesterday that I will treasure. xx

Ingredients

Stock

  • 4 pieces (thigh and leg/Maryland) of chicken
  • 1 small onion
  • 1 stick of celery 
  • 1 small carrot chopped.
  • 1-2 bay leaves

Soup

Ingredients

  • 1 large leek – sliced finely
  • 1 large carrot – chopped
  • 1 large white onion – chopped
  • 3 cloves of garlic – crushed
  • 1 cup of frozen peas & corn & beans
  • 1 packet of chicken noodle soup
  • ½ cup of long grain rice washed thoroughly
  • 1 bunch of flat-leaf parsley chopped.

Method – For the Stock

The stock can be prepared the day before or set aside to cool while the other soup ingredients are being prepared. I always make a large batch of stock then freeze it in containers for a speedy and delicious soup stock.

In a large pot heat 2 tablespoons of olive oil and cook chicken pieces at a high heat until they are brown on all sides and really sizzling. Add onion and cook for another 5 minutes then pour over 1.5 litres of cold water and then add other ingredients to the pot.  Cover and bring to boil then simmer for 1.5 hours. Remove chicken pieces and set aside.  Once the stock has cooled slightly strain the stock and set aside.


Method – for the soup

Saute onions and garlic then add celery, carrots, leek and continue to cook until they have softened slightly.  Add the stock and rice and continue to boil for 45 mins.  Add the chicken soup mix and frozen vegetables.  Cook for a further 10 mins.  Add chopped parsley and stir through the soup before serving. season with salt and freshly ground pepper to taste.