Thursday, 3 May 2012

Chicken and Vegetable Soup

A cold and rainy day calls for something hearty, warm and comforting. For me this is always, always, always soup.

I have to admit that chicken and vegetable soup is my favourite soup and is most likely my number one comfort food. Yes I love big meaty dishes like casseroles and chilli con carne, especially on cold nights and if I'm feeling a little down then some American BBQ ribs can soon fix that but soup, well soup is different.
I remember whenever I had a cold as a kid and was home from school, my mum would make soup. Even now as an adult if I'm sick my mum will get a call requesting some chicken vegetable soup. Its totally cliche I know but it always makes me feel better.

With today being so miserable and having not been feeling the best over the past week, I decided some soup was in order. I decided to be a grown up this time (I am a mum myself after all) and made it myself. Shared with a best friend it was the perfect cure to a horrible day.

1 tbl spoon olive oil
1 brown onion - finely diced
1 clove garlic - crushed
2 stalk celery - diced
1 large carrot - diced
1/2 broccoli - chopped
1/2 cauliflower - chopped
1/4 pumpkin - cubed
1 litre chicken stock
1 litre water
1 bay leaf
400gm chicken breasts
90gm ramen noodles

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cook for 5 minutes or until softened. Add the celery, carrot, broccoli, cauliflower and pumpkin. Cook, stirring occasionally, for 5 minutes or until vegetables start to soften. 

2. Pour in the chicken stock and water. Add the bay leaf. Bring to the boil. Cover and cook for 15 minutes. Add the chicken and simmer for a further 15 minutes or until chicken is cooked through. Remove the chicken from the pot and shred with a fork.

3. Add the noodles into the soup. Cook for 3 minutes or until noodles are soft. Return the chicken to the soup. Season with salt and pepper.

4. Ladle into big bowls. Serve with bread.

Note: Soup will keep for a few days in the fridge. Or once cooled, divide into plastic containers and freeze for up to 3 months. To defrost, tip into a saucepan over low heat with a little water, until soup is defrosted. Bring to the boil and serve.

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