Saturday, 10 November 2012

Guest Post - Simple Chicken Soup

I invited some of my family & friends to write up their favourite recipes to include on my blog as guest posts. Here is the first, from my cousin Heather, who also loves to cook. This is her recipe for a basic chicken soup.

~Basic Chicken Soup~
900mls boiling water
1-2 chicken stock cubes (I use one, but I like this to taste less salty)
225g skinless chicken breast, cubed into bite sized pieces
1 red pepper, sliced into thin slices and halved
1-2 tbsp fresh tarragon chopped, or 1-2 tsp dried if you can't get fresh
a small bunch of chives cut into pieces.
2 tbsp medium sherry, or 1-2 tsp vanilla extract
Purple sprouting broccoli or shredded curly kale
a large handful or two of frozen sweetcorn kernels
Bring the stock to the boil and add the pepper and sweetcorn,
Let boil for a couple of minutes, then add the chicken.
Allow to simmer for 5 minutes before adding the sherry/vanilla and herbs.
Stir and then place the greens on top, don't stir them in, allow the broccoli/kale to cook on top. Place a lid on the pan if you wish but keep an eye on it to make sure it doesn't boil over.
After 5 more minutes give the soup a careful stir. Taste a little of the broth to see if you need to add any salt or pepper.
You can add twists to this soup.
Exchange the kale for pak choi, and the tarragon for ginger (be careful and add a small amount, and add more as you need) break up a portion of the dried fine egg noodles and add and a slug of good rich soy sauce will give you an oriental version (for people that like a kick, add a finely shredded fresh red chilli too)
You can add different vegetables depending what you have in the fridge and cupboards. All greens go well. Onions for extra flavour. Only potatoes would thicken the broth and make the texture weird.

1 comment: