Sunday, 6 December 2009

Chicken Soup

This recipe has been handed down from generation to generation - it is a reflection of my Polish roots.  Thanks to my mother Janina, this was always and still is my favourite soup - enjoyed at any time during the year but most appreciated on a cold and wintry afternoon.
It is a very basic chicken stock soup, served with noodles (I don't make the noodles - but my grandma used to make the best).
May you enjoy it as much as I do !


Ingredients:
2 x brown onions
3-4 x carrots
2 x parsnips
2 x sticks celery or some celeriac
Small handful of sliced dried mushrooms
1-3 cloves garlic
1 x bay leaf
10 x black peppercorns
Sea salt
Dash of olive oil
2-3 organic chicken stock cubes
Fresh or dried Parsley
Fresh or dried Dill
Whole large chicken or chicken pieces eg. 4-6 chicken thighs and 4 drumsticks

Preparation
In a large stock pot, add a dash of olive oil, add the onions cut in half cut side down.
Brown the onion - this brings flavour to the soup.
Add peeled carrots and parsnips cut in half.
Cut the celery sticks into 5 inch pieces and add to the pot.
Place the lid on and saute for 5 minutes.
Add the chicken pieces or if using a whole chicken cut it up into pieces leaving the carcass intact.
Add enough cold water to cover all the ingredients.
Add the garlic, bay leaf, peppercorns, a pinch of sea salt, stock cubes, parsley and dill.
Bring to the boil and then turn down the heat.
Allow the soup to bubble away slowly for approx 1.5 -2hrs.
Taste and adjust seasoning.

Serve with best egg tagliatelli or make your own homemade noodles.
Sprinkle some fresh cut dill before you serve.


A perfect first course
AND
the perfect main course - served with a piece of chicken, and whatever vegetables you have in the stock = carrot, parsnip, mushroom, onion and cabbage (oh yes cabbage - if you happen to have some on hand add it to the stock).

Not only absolutely delicious and filling but also "the best remedy" for first stages of cold or flu.