FEEL GOOD CHICKEN SOUP
I don’t know what happened over the last few days but all of a sudden the temperatures dropped by 15°C – no warning at all. I’m not one to fall sick often but this time of year always gets me. I blame it on my deep hatred for tights and wanting to have bare legs no matter what temperature it is outside. Year after year, I make the same mistake and get a cough or a cold at the end of September. I know, I know, well done me.
Anyway, the good thing about being poorly is chicken soup. Silver linings, right? And this is my ultimate feel good chicken soup – nothing fancy but packed full of flavour and goodness and guaranteed to make you feel all warm and fuzzy inside.
This recipe makes six generous servings so it keeps for quite a while unless you eat it by the bucket load like I do. If you don’t like your pasta really over cooked, you could separate your serving of soup into a smaller saucepan and cook the pasta as you heat each serving.
…but that does feel like quite an effort when you’re feeling a little down.
Feel good chicken noodle soup, makes 6 servings
- 2 tablespoon olive oil
- 400g chicken thighs on the bone
- 1-2 cloves of garlic, crushed
- 1 onion, finely chopped
- 2 sticks of celery, chopped into small cubes (don’t throw the celery leaves out – we’ll use them at the end instead of fresh herbs)
- 2 carrots, chopped into small cubes or thinly sliced (or a mix)
- 3l chicken stock (3 stock cubes dissolved in 3l of boiling water)
- salt & pepper to season
- 200g fusili pasta
Place a large sauce pan on a medium-high heat. Add the olive oil and the chicken thighs skin down. Brown the chicken skin lightly (just over 5 minutes on the heat) – this will add to the flavour of the soup. Turn the chicken over and brown the other side for a few minutes. Then, add the crushed garlic and the chopped onion, celery and carrots. Lightly season with salt and pepper. Leave on the heat stirring regularly until the vegetables are just starting to soften.
Pour in 3l of chicken stop and leave to simmer for 15-20 minutes. Your chicken should now be cooked through. Remove the chicken thighs from the soup and leave to cool so you can handle it with your hands. Pull off and discard the skin and use your hands to pull all the meat off the bones. I like to pull the chicken into sort of shreds of meat. Discard the bones and put the pulled chicken bits back into the soup. Add your pasta and bring back to the boil. Leave until the pasta is cooked. Taste and season well with salt and pepper (you’ll need quite a lot of salt to really bring out the flavour) and add the finely chopped celery leaves to the soup a few minutes before serving.
Et voilà, a true feel good chicken soup!
And happy weekend – be sure to wrap up warm and get the tights out. It’s officially autumn!
Big bisous from the kitchen – I’m currently doing my second weekend brunch at the Pointu! xS