The weather is very cold up here in the northern hemisphere these days (jealous of those of you enjoying summer in the southern hemisphere!) and anyone I come across has either got a cold or just about recovering from one. So I thought it’s about time to publish this recipe for my lovely readers who are not feeling so great like myself. It’s based on a recipe by my mum who’s an outstanding home cook and her soups always helped us get well quickly ❤
The secret to this recipe is home made chicken stock, and the magic ingredient? A whole lot of love 🙂 I promise you nothing can beat this classic, healthy, and delicious broth. Try it yourself!
- Please don’t cheat with the stock! It is very easy and simple to make, I’ll show you down below (doesn’t take long either, just 40 minutes). It’s very thick and yummy full of goodness, definitely worth a try. The stock could be made in advance and frozen for up to 6 weeks or in the fridge for up to 3 days.If using from the freezer, of course you should defrost it before adding to the soup.
- To intensify the flavour of your stock: save the bones and cook the sieved stock with the bones on low heat covered for another 30 minutes. If you’re prepared to go the extra mile and do this step, the resulting stock will be irresistibly delicious, I guarantee you!
- My mum always used ordinary vermicelli noodles. For the nutritional benefits (more fibre), I prefer using wholemeal/wholegrain noodles like Tesco’s Wholewheat Noodles or Sharewood’s Wholewheat Noodles. A great gluten-free alternative I’ve found is Mama Instant Whole Grain Rice Vermicelli. Although a bit pricier than the others, it is certainly worth the price for the taste alone. But the choice is yours really; any nice noodles from the supermarket will do nicely here.
Makes 8 portions
- 4-5 chicken legs (about 1 kg)
- 1/4 tsp ground turmeric
- 2 tbsp vegetable oil (or 20 g butter)
- 1 onion, finely diced
- 3 celery sticks, chopped
- 2 large carrots, chopped
- 2 garlic cloves, finely minced
- 2 medium tomatoes, chopped
- 120 g noodles/vermicelli
- juice of 1 lemon
- flat-leaf parsley for garnish, roughly chopped
- To make the stock: wash the chicken legs and place them in a large, deep pan. Season with salt and a little turmeric. Add the unwanted vegetable parts to go in the soup (e.g. celery leaves, onion tops, carrot top and peel etc.). Cover with water (about 2.5 litres) and bring to a simmer on medium-high heat. Then reduce the heat to low, cover and cook for 40 minutes until the chicken is cooked and the stock has slightly thickened. By the end, you should have about 2 litres of stock. Allow to cool for 20-30 minutes, then remove the chicken and sieve the broth. Skin the legs and scrape the meat off the bone (save the bones for later if you with to further enhance the taste of your stock, please see note number 2). Shred the chicken with a fork or just chop roughly with a knife. Season with lemon juice and salt, and set aside.
- In a new large pan set over medium heat, add oil/melt the butter and add the onions and garlic. Stir and cook for 3 minutes until translucent. Through in the tomatoes and stir, cook for around 3-5 minutes until it turns to a mush.
- Put in the celery and carrots, stir to cover. Add the stock and increase the heat to high to bring to a simmer. Then reduce the heat, cover and cook for 10 minutes until the vegetables are slightly tender.
- Add the noodles and chicken. Stir and cover. Cook for around 5 minutes until the noodles are done (check packaging instructions for the noodles to get it right). When ready to serve, garnish with freshly chopped parsley.