Our lovely friend Vicki sent us this amazing chicken soup recipe – she described it as perfect for when you’re feeling under the weather and we agree! So if you’re suffering from a few winter related sniffles, or generally feeling a bit delicate, give this one a try.
4 chicken thighs, with bones and skin
4/6 stalks of celery, sliced
4/6 carrots, sliced
1 onion, diced
1 clove of garlic, crushed
2 tsp ground ginger (or more, as I did)
massive shake of mixed herbs or herbs de Provence
big pinch of Maldon sea salt
Adjust the ingredient quantity as you wish according to number of people and your taste. This quantity did 3 meals and kept in the fridge and reheated really well.
1. In a large heavy bottomed saucepan quickly brown the skin of the chicken thighs on all sides, this should take about 3 minutes if the pan is really hot when you start, the chicken skin should be brown and crisp. Remove and set to one side, leaving the fat/juices.
2. Add the diced onion and crushed garlic to the pan and fry for a couple of minutes in the chicken fat on a medium heat. Add the bay leaf, herbs, ginger and salt and stir.
3. Then add the vegetables and mix together over a medium heat.
4. Put the chicken thighs back on top of the veg. Add enough cold water to just reach the chicken but not cover it. Bring to the boil on a high heat.
5. Once the liquid bubbles reduce the heat to low, put a lid on the pan and cook for about 45 mins to and hour. Check the liquid level occasionally and stir/add as necessary.
6. The chicken should fall off the bone when it is ready. Remove from the soup and shred it using two forks. Remove the bones and put the shredded chicken back into the soup, stir and serve.