Chicken Soup
So while sick I always make myself some chicken noodle soup. This time was no different. Onion makes up the majority of the early soup, as it cooks it thickens the broth. I also like to use whole chicken thighs, Skin on bone in. Realistically the soup is something where there is no right or wrong answer, whatever you have on hand is good. Allowing it enough time to cook properly is essential, no less than an hour really, three hours would be better.
Ingredients:
- 1 medium brown onion diced,
- 2 tsp crushed garlic
- 1/4 cup of leeks(rings)
- 1/4 cup chopped celery
- 1 chicken stock cube
- 2 chicken thighs
- 1/4 cup chopped mushroom
- 1/2 cup frozen peas and corn
- 2 serves of your favorite noodles, i like bean thread vermacili
- chili,salt, pepper to taste
Directions:
Brown outside of chicken thighs, season with salt and pepper. Remove from pot. Cook onions, leek, garlic and chili until onions turn translucent. Add chicken stock cube, chicken, celery and 4 cups of water. Simmer for 25 minutes. Remove chicken and debone, returning the meat once done. Add mushrooms frozen peas and corn. simmer for a further 20 minutes adding water as required. Add salt, pepper to taste. Add noodles and serve once they soften.
Final Thoughts:
While there is not much to the recipe there is plenty of room to move, Don't like celery, don't add it. Like more spice, add it. Bacon? no worries, just cook most of the fat off first. As with all soups, they are better on the second day. While sick I normally transfer it to a slow cooker once the chicken is deboned, this way I don't have to watch it.