A simple chicken soup that anyone can make. It's a tasty starter to a main course or a full meal in itself served hot with perhaps a dash of Worcestershire or Tabasco sauce to give a little zing.
Chef's notes
Like all of my recipes this is GLUTEN FREE.
You can add all kinds of dried bean and lentils to the soup base if you wish.
Barley is a great addition but makes the soup no longer gluten free.
Use store bought chicken stock or even better make the stock yourself.
If using store bought stock be sure to read the label to ensure it is gluten free as many are not. (Gravox makes a great gluten free chicken stock and beef stock as well).
Steps
1
Prepare the Mirepoix.
Ingredients
2 x medium to large brown onions.
2 x large sticks of celery with the leaves.
2 x large carrots.
1 x large Swede or turnip.
2 x medium parsnips.
Cut the onions in half lengthwise and slice or chop roughly.
Roughly chop the rest of the vegetables into medium/large dice.
2
Cooking the Soup.
Ingredients
2 litres chicken stock.
5 x chicken thighs with the skin on.
1 x teaspoon salt.
Half a teaspoon white pepper.
250 grams Borlotti or similar dried beans.
Mirepoix from above step.
1 x Bouquet Garni
Place all of the prepared mirepoix into a large heavy based pot or slow cooker.
Add the chicken with the skin on, unchopped, bones removed.
Add the dried beans after washing them to remove any dust, etc.
Pour the chicken stock over the meat and mirepoix.
Add the salt and pepper.
Add and submerge the Bouquet Garni.
Place over the stove on high heat until the soup starts to boil.
Turn down the heat and simmer gently for approximately one hour or until the chicken flesh becomes tender and starts to fall apart.
Stir often to ensure that none of the ingredients stick to the bottom and burn.
3
Finishing the Soup.
Ingredients
Cooked soup from above step.
Remove the Bouquet Garni.
I like to allow the soup to go cold in the refrigerator over night, then remove the solidified fat that floats to the surface the next morning.
4
Serving the Soup.
Ingredients
Soup from above step.
Place the soup back onto the stovetop and reheat over medium heat.
Place into bowls and serve immediately whilst hot.
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