Ahh chicken soup. Cure all for anything that could possibly trouble you!
I originally made this as a plain herby chicken soup in a broth. You can still do this by using your whole chicken allowance and omitting the addition of the chickpeas. I had made a double portion, so the following night I decided that I wanted something with a little more depth and spice. I’d been feeling a little under par lately and this soup most definitely hit the spot. This soup is also great made in a batch of several portions and frozen.
- Roast half chicken allowance with lemon juice, garlic frylight and black pepper (or poach with the veg if you prefer) at 200c for 25 mins.
- Simmer 40g of chopped celery and shredded cabbage in 400ml of water and season with: garlic granules, Italian herbs, parsley, Rosemary, oregano and basil. Add a pinch of smoked paprika and chilli flakes at this point.
- After 15 minutes, blitz half chickpea allowance roughly in a food processor and add to the vegetable broth. At this point you can continue with a herby flavour or add in cumin powder, smoked paprika and chilli flakes and dried mint for a more spicy flavour.
- Simmer until the soup gets slightly thicker.
- When chicken is cooked, shred apart with 2 forks (or Chop into small chunks as per your preference) and add into the soup.
- Continue to simmer until the soup has reduced to your desired consistency.
- Optionally, before serving stir in a tablespoon of natural yoghurt.
- Serve with 40g chopped cucumber and radish. (You can always add in more veg to the soup if you prefer). Garnish with some coriander and paprika.
For the plain chicken soup, simply omit the chickpeas and garnish. Also use your full vegetable allowance in the soup. The combinations of spices are numerous for this soup and you can vary the vegetables for whatever you have going (that’s on the list mind!).
© Chanden/charliekilosugar 2015. Original content please do not reproduce.