Thursday 1 November 2012

Chicken Soup

Chicken soup was one of the first things my mum taught me how to cook. There are so many different versions that it’s almost impossible to find one you don’t like (unless you have an irrational dislike of chicken, in which case, I’m afraid you and I can never be friends).

I believe that the best soups are made with left-overs. The bits that were just too much for the plate the first time around. They’ve been through the kitchen once already picking up all the extra bits of flavour that a plastic tray simply cannot impart and therefore you are forbidden to cook these recipes (both the original and my version) unless you double promise to use the scrag ends from the roast you had the day before. Understand? Right, on with it…

My mums Original chicken soup
Bits of at least day old roast chicken (you promised…). I think thigh/leg/wing meat is best for this because of the higher fat content but you can use breast if you are a crazy health freak.
2 medium or 1 big potato – cubed
Veg – anything you can find in the bottom of the fridge really, suitable items include (but are not limited to):
Chopped carrot
Chopped celery
Peas
Leeks
Chicken stock

Fry the veg in a small bit of butter and throw in the chicken to heat up. Transfer to a saucepan and add the potato and stock. Simmer on a gentle heat for about 20 mins or until the potato is cooked. Serve with brown bread and butter.

My version of mums Origional chicken soup
Chicken – this version is a bit more forgiving with the type of chicken. Although I still maintain leg and thigh is the best
Veg – suitable items include (but are not limited to):
Chopped carrot
Chopped celery
Peas
Sweetcorn
Chilli – a little if you are rubbish, a lot if you like to feel the burn
Lemon grass – half a stalk chopped lengthways to make it easier to remove
Coriander – for the soup and garnish
1 Pack of instant noodles per two people
1 lime
Chicken stock

Fry the veg in a small bit of butter and throw in the chicken to heat up. Transfer to a saucepan and add the stock. Simmer on a gentle heat for about 10 mins remove from the heat and throw in the noodles.  Wait 5 minutes for the noodles to soften, serve but remember to pick out the lemon grass. Sprinkle to bowl with coriander and a squeeze of lime juice.

A small note on stock: – I like making my own stock because it also means you are sure to strip the carcass of all the meat which, if you are a tight bugger like me, means you get another meal out of it. But if you do use a stock cube, I always put in two per litre of water for good measure

I can’t tell you how much I love these soups. For me, they are literally a mouthful of childhood. For the time that it takes to eat a bowl (or perhaps seconds/thirds), nothing in the world matters. I hope you enjoy your bowl.