I felt pants and went searching for a chicken soup recipe. Something that would work on making my post migraine head feel better and, you know, taste great. This is a combination of several recipes. I use leftover chicken, as always have left over chicken in the house.
So, instead of doing the spice thing with raw chicken I put my shredded chicken into a Tupperware tub thing, measure the spices in on top of it and then give it a good shake.
This is what it looks like .....
This is what you need to make it....
All the left over chicken you can spare, about 400g. Alternatively you can use 400g of raw chicken thighs (best flavour) or breast.
2 tbsp rapeseed oil, or whatever oil you prefer.
1 tsp ground cumin.
0.5 tsp chili powder.
0.5 tsp cayenne pepper.
0.5 tsp dried oregano.
0.75 tsp oregano, dried.
05 tsp salt.
0.75 tsp ground black pepper.
All of the above is for your chicken. If using left overs, place the chicken in a lunchbox or tub and chuck the spices on top and give it a good shake. Omit the olive oil though, you don't need it for left over chicken.
If using raw chicken, Preheat oven to 190c. Put the chicken on a large baking tray lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes. Turn the chicken halfway through the cooking time. Once cooked, pull into small chunks using two forks
For your soup you need:
2 tbsp oil.
3/5 carrots, peeled and sliced.
3 stalks of celery, diced. I NEVER use celery, 'tis an evil vegetable.
1 large onion, diced.
10 cloves of garlic, crushed/minced?!
Pinch of salt.
1 litre of chicken stock, i.e. water and two stockpots.
1 pint of water .... for good measure.
1 bay leaf.
Juice of one lemon.
Noodles or pasta
Heat the oil in a large pot over a medium flame. Add carrots, celery (nope), and onion, and cook, stirring occasionally, for about five minutes, until onion is soft. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase the heat to high, bring soup to a boil, then reduce heat to low and simmer for 10 to 15 minutes, or until the vegetables are just how you like them (i.e. a bit of bite). Stir in cooked chicken and lemon juice. Taste soup to adjust seasonings, then serve at once.
As for the noodles/pasta I cook them separately, according to packet instructions, and dish out into bowls before adding the soup. That way people can have what they want and the noodles//pasta don't get disgustingly soft.
p.s. you can add whatever veggie you fancy and it really is gorgeous.