Chicken soup is just the thing to get you through the winter months.
Homemade Chicken soup just the best thing when you are feeling under the weather. This recipe is super comforting and soothing for young and old.
Using leftover roast chicken in this recipe is great when you are in a hurry! Simply remove the meat from the bone and add it to your pot – it’s easy as that! If you don’t have any leftover chicken you can use a pre-cooked chicken from the supermarket.
The key ingredient is the chicken stock, the better the stock the better the soup. Homemade chicken stock is the best but if you are buying it go for one with a low sodium content.
Add noodles to the pot just before serving to to make this dish a little bit more hearty and you can also top it off with some chilli flakes for a bit of spice. Only add the noodles if you are intending on eating it right away, leave them out if you want to freeze it as the have a tendency to go mushy!
So with the weather getting colder try this truly wonderful soup – we suggest serving it in a mug so you can enjoy it wrapped up in a duvet while watching bad TV
Related recipes: Chicken stock, Vegetable stock
Cut carrots and celery into small cubes and set aside. Finely chop the onion and set aside.
Add oil to a large saucepan and gently fry onions over a medium heat. After about 3 minutes add the ginger and garlic paste.
Add the carrots, celery, ginger and garlic paste to the saucepan.
In a small bowl mix the flour and water, making sure there are no lumps.
Add the stock, and the flour mixture. Mix well and bring to the boil. When boiling add the chicken to the pot.
With a slotted spoon remove the chicken from the pan. Using a pair of forks shred the chicken and discard the bones.
Add the chicken back to the pan and continue cooking.
Roughly chop the parsley and add it to the saucepan.
Taste the soup and adjust the flavours accordingly with salt and pepper. Ladle the soup into bowls and garnish with extra parsley.
