I love a homemade chicken soup and you get so many varieties. Whether it is creamy or light with lots of veg or just a broth. There is so much comfort in a chicken soup and when I feel a bit under the weather I always make myself this chicken soup. This recipe I have given to my family many many times when they say someone is ill and that is the reason why I am sharing it today. You can add or take away any of the ingredients and make it just the way you like it. When you look at the photo you will see two versions of the soup. The first version I used the broth with julienne carrots and spring onions and shredded chicken and the second version I blended the soup and chopped the chicken meat to add to the blended soup. Always remember to season.
Ingredients
- 1 Whole Chicken
- 2 Carrots, roughly chopped
- 3 Celery Stalks with leaves, roughly chopped
- 1 Onion, roughly chopped
- 3 cloves of garlic
- 1 thumb size piece of ginger
- 1 tsp Thyme, fresh or dried
- Pinch of cloves
- 1.5 L Water or homemade chicken stock
- Salt and pepper to taste
- Squeeze of fresh lemon
- Noodles – Optional
Method
- Place all the ingredients in a large pot and fill the pot with water until the chicken is covered. It should be about 1.5 L water.
- Cook on a medium heat for two hours or until the chicken falls apart.
- Take a colander place in a large bowl and place the chicken in to drain. You do want to pour back all the good stock.
- Let it cool a bit that you can handle it. Now take the skin and bones out. Place the meat in a bowl.
- Version 1: you can use the broth and add julienne vegetables and shredded chicken and some noodles to make a nice chicken noodle soup. If I do make this version I add a few drops of soy sauce to make it more asian.
- Version 2: With a stick blender blend everything until super fine. Shred the chicken and put it back in the soup and season again.
- Serve and enjoy!
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