"Real Chicken Soup for the Soul"

“Yesterday was the first day that I felt that first “nip” in the air, there is no doubt that Autumn is upon us.  The wind was howling and the sky was a dusky grey.  The start of this new season provided a perfect day to have some “Chicken Soup for the Soul”. I remember when I was a young girl, and actually even to this day my mother believes that a home-made chicken soup cures every ailment, from a cough to a broken heart!  It was the perfect day to share a bowl of this warm hearty comfort with my Special Lunching Bachelor…..!” 

 

 

 

Ingredients:

 

 



• 1 Whole Chicken - cleaned and all excess skin removed ~ you can remove all the skin if preferred, but the skin adds a lot of flavour to the broth, you can remove the skin once the chicken is cooked
• 6 Carrots - try and get as thick as possible - peel and cut into large chunks
• 1 Bunch Celery sticks with leaves - remove leaves and tie together with string, clean stalks and cut into large chunks
• 1 Bunch parsley with stems - tie together with string ~ you can take out a few florets and chop finely to eat fresh with the soup
• 1-2 Onions - only remove the skin - do not cut the core, you want the onion to stay whole in the pot. You can only add one onion, but I love cooked onion, it has such a natural sweetness
• 1-2 Thick red chillies (Optional)
• 3 Turnips (if available)
• 3-4  Chicken cubes
• 10 Whole Black Peppercorns
• 1 Packet very fine Soup Noodles, or ABC Alphabet Noodles

Note:~  Do not substitute above vegetables with other vegetables, it will not taste like clear chicken soup!

Let's Cook......

1. In a deep heavy pot, bring water to boil, enough to cover the whole chicken.  When the water is boiling immerse the chicken into the pot turn the heat down so the chicken is simmering and cook the chicken for approximately 10 minutes.  Whilst the chicken is boiling, with a tea strainer, remove the froth from the top.  After 10 minutes, there should be no froth.
2. Add your onions, celery, celery leaves, parsley, carrots, chillies, and peppercorns. Cover with a lid and simmer for a further 10 minutes. 
3. In a bowl add the chicken cubes, and with a ladel spoon some warm broth from the pot over the cubes and melt, add this to the chicken and vegetables.  Do not stir the chicken or vegetables, just gently with a wooden spoon move  them around in the pot. Taste the broth, if you like it stronger add another chicken cube for good measure.  Taste again and add salt if necessary to taste.
4. Cook this for approximately 20-30 minutes, until your chicken is soft and cooked through.  Turn the heat off and set aside.
5. In a large pot bring water to boil, add a tablespoon of vegetable oil, when water is boiling add your noodles and cook till the noodles are soft, strain and set aside.
6. Remove the chicken from the pot and put onto a serving plate, add the onions, chillies, parsley parcel and celery parcel.
7. In a soup bowl dish up some noodles, cut your favourite piece of chicken, place on top of the noodles, add some onion, celery leaves, parsley and chilli, then spoon the warm broth with carrots and celery on top.  Sprinkle with fresh chopped parsley.

Jó étvágyat ~ ♥(✿◠‿◠) ̇·٠•●♥

 

 

 Dessert on the other hand was a case of ….“He said….She said!” Thank goodness it was dripping in sticky goodness and sweetened the mood!~ Layered pancakes with strawberry jam and almonds!”  

 

The Dining Bachelorette