I hope you are all well and have been able to get out in your garden a little. Unfortunately I have hurt my back quiet badly and until today was bedridden.
So not feeling the best I thought chicken soup was called for. My chicken soup recipe is below if you too feel like it might just be what you need. As I couldn’t make it to the garden I sent hubby out to get spinach as I didn’t have any in the fridge (the benefits of growing your own veggies). This is what he came back in with from the backyard patch.
I think these are Brussel sprout leaves. I sent him back out and finally he found some. Then with a better idea he went out to harvest some from our front yard foodscape. With carrots and parsley also from the garden I had a good start on what I needed for my chicken soup.
For my delicious chicken soup I start by placing chicken frames in a pot of water with a couple of stock cubes and cook until the chicken is white. Then the liquid is poured off into a container and reserved. The chicken frames are put to the side to cool slightly.
The smell in the kitchen was developing well. In the pot I just took the frames out of I melt some butter and sauté the carrots and celery. I throw in the rest of the vegetables and return the reserved liquid to the pot. Here I also add liquid stock but you might want to add more stock cubes instead and some extra water depending on how thick you like it. Add in bay leaves, Italian herbs if you want and salt and pepper to taste. I even put in some chicken salt. Oh, almost forgot a cup of pearl barley. Now you can prepare the pearl barley as per packet but I just put it straight into the pot.
I pulled the small bits of chicken off the frames and put aside. If you can’t be bothered with doing this you could just get a cooked chicken and shred some of it instead to add to the pot. Once the veggies were soft I used a Barmix to blend the soup and then put the chicken in. Oops, I did take the bay leaves out before blending.
If you too feel the need for a delicious chicken soup to warm you up and help you through the last of the winter blues why not try making my chicken soup.
- 4 chicken frames
- Big handful of spinach
- 5 or 6 carrots peeled and sliced
- 2 sticks of celery sliced
- 3 or 4 small potatoes peeled and quartered
- Handful of parsley (chop this up)
- 1 litre chicken stock
- 2 – 4 chicken stock cubes
- 1 cup of pearl barley
- Salt, pepper, chicken salt (to taste)
- Italian herbs
- 1-2 bay leaves
- Tsp butter
- Place chicken frames in large pot and cover with water.
- Add 2 – 4 stock cubes depending on the size of your pot.
- Bring pot to boil and reduce heat to a slow rolling boil for approximately 20-30 minutes.
- Take off heat and pour liquid off into a container.
- Put chicken frames to the side to cool slightly.
- Melt a tablespoon of butter in the pot the frames were in.
- Sauté carrots and celery.
- Add chicken stock and reserved liquid to pot.
- Add remaining vegetables to pot.
- Put in bay leaves.
- Add pearl barley.
- Add Italian herbs, salt, pepper and chicken salt to taste.
- Bring to boil then reduce heat and cook using a slow rolling boil until vegetables are soft.
- Remove bay leaves.
- Blend soup to desired consistency.
- Add chicken and stir it in.
- Your soup is ready to enjoy.
As the seasons change so does the harvest from our vegetable garden and I will post more of my favourite recipes for those interested. To make sure you don’t miss any follow my blog or subscribe below. Apparently there is some nice weather coming for those in Adelaide so until next time, happy gardening 😀