How To: Mummy’s Chicken Soup
If you follow me on Twitter or Instagram then you’d know that this week has been a bit of a write-off for me because I spent the first 3 days really sick in bed. The photo above is evidence! It’s that time of year when everyone gets a cold or if you’re really lucky the flu. It seems impossible to avoid and I know so many people who have it at the moment!
Personally, the ONLY thing that makes me better is chicken soup. And I’m not talking ready-made, or canned or any kinda of ‘fake’ chicken soup… I’m talking about real homemade chicken soup. Now this is a big deal here guys, but today I’m going to share with you my family chicken soup recipe that goes back generations. So if you’re not feeling great then give this a go and I PROMISE you’ll feel better! Everyone has their own way of making it, but this is ours and I think it’s the best (everyone says that too!).
Ingredients you’ll need:
4 Chicken Thighs
3 Carrots (peeled and chopped)
1 Onion (peeled and left whole)
2 Stick of Celery (chopped)
1 Parsnip (chopped)
1 Small Turnip (chopped)
Half a Small Swede (peeled and chopped)
2 Chicken Stock Cube (we use Telma)
Salt and Pepper
Small Tomato (optional)
Stellette pasta (optional)
How To:
Fill a large saucepan with cold water and add the chicken thighs whole.
Bring the water to the boil and skim off all the yucky stuff on the top.
Then add all the vegetables, the stock cube, salt and pepper and a small tomato (optional).
Bring to the boil again and then cover with a lid.
Turn down the heat and let it simmer for about an hour (or more).
Taste and check for seasoning. At this point the chicken should be falling off the bone.
Boil the pasta separately (as much as you like) and add it to the soup.
I love the baby pasta if I’m having the soup as a main meal because it bulks it up a bit!
I love the baby pasta if I’m having the soup as a main meal because it bulks it up a bit!
Matzo Balls (for cheaters)
Matzo balls are the fluffy balls you get in chicken soup and I LOVE them. They’re kinda like dumplings (but not slimy) and they soak up all the nice taste of the soup so they’re like little balls of chicken soup yumminess. We buy the Telmers packets, which you can get from some supermarkets depending on the area, because they are genuinely really nice and really quick to make. You just need one large egg and the packet of mix and you’re literally ready to roll!
So that’s it. Our secret to curing everything – ok, well let’s not go that far, but it definitely made me feel better! So if you’re feeling a bit rough this weekend and want a cosy warm hug, make yourself some real chicken soup and let me know if you do – my mum will be so proud!
Enjoy!
Lily xx
