SERVES 4–6. This soup is traditionally thought to aid recovery after a heavy cold or influenza, and science has since proven that chicken soup does have beneficial effects. This recipe certainly makes you feel better. To get the real benefit from the chicken, leave the skin on and cook unboned.
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2 chicken thighs
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2 chicken drumsticks
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Salt and black pepper to taste
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2 litres water or chicken stock
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A knob of butter
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1 large onion, chopped finely
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2 large or 3 medium carrots, chopped
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2 celery sticks, chopped into 1cm pieces
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1 garlic clove, crushed or chopped
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½ teaspoon each of dried thyme, tarragon and marjoram, or 1 teaspoon dried herbes de Provence
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3 tablespoons long-grain rice
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1 tablespoon fresh parsley, chopped
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Step 1:
Put the chicken pieces in a large pan and season with a little salt and pepper. Pour over half of the water or stock and bring to the boil. Cook at boiling point for 2–3 minutes, then turn down the heat and simmer for 40 minutes.
Step 2:
Strain the chicken pieces, reserving the liquor in a heatproof bowl or jug and putting the chicken on a plate.
Step 3:
In the same pan, melt the butter and fry the onion until translucent.
Step 4:
Add the carrot, celery, garlic and herbs (excluding the parsley). Turn down the heat, cover and sweat the vegetables together for 10 minutes.
Step 5:
Meanwhile, strip all the meat from the chicken pieces, ready to add to the soup.
Step 6:
Pour the liquor from the chicken and the rest of the stock or water into the saucepan. Check the seasoning and bring to the boil.
Step 7:
Add the rice and simmer for 15 minutes.
Step 8:
Stir in the chicken and fresh parsley. Simmer for 5 minutes, then serve.
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