Not only is this homemade chicken soup recipe delicious, but it is also packed full of nutritious ingredients that are guaranteed to leave you feeling nourished and satisfied. I first made this when I was in isolation with Covid and wanted something to help me feel a little better and it is turned out to be my new favourite soup. While this is great for when you’re a little under the weather, it is perfect for when you need to use up vegetables that are on their last legs, on a rainy day, or anytime you want something light that also tastes great!

Makes 1 large pot

Ingredients:

• 75g butter
• 3 tablespoons olive oil
• 8 large chicken thighs, cut into small cubes
• 1 large onion finely diced
• 4 garlic cloves finely diced
• 2 carrots cubed
• 1 large zucchini (or 2 small) cubed
• 1 cup peas
• 1 cup silver beat (or regular spinach), chopped
• 3 cups of chicken stock (you can use store bought or follow the recipe below)
• 2 cups of water
• 4 bay leaves
• 1 teaspoons of fresh chopped rosemary, plus 1 sprig
• 1 teaspoons of fresh chopped thyme, plus 1 sprig
• Salt and pepper

How To:

1. Heat the butter and oil in a large pot on medium heat. Add the finely chopped garlic and onion and cook for a few minutes, stirring occasionally, until translucent.
2. Add the chicken and vegetables to the pot. Stir to mix evenly.
3. Add the chicken stock and water to the pot and bring to a boil.
4. Reduce heat to low. Add the chopped herbs and salt and pepper. Stir to mix.
5. Place the bay leaves, rosemary sprig and thyme sprig in the pot. Cover and let simmer for 20-25 minutes, until the chicken is fully cooked.
6. Once cooked, remove the rosemary and thyme sprigs and bay leaves. Serve with fresh toasted bread.

Chicken Stock Recipe

Ingredients:

• Leftover bones and skin from 1 large, cooked chicken
• 1 tablespoon turmeric
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 large onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 carrots, chopped roughly
• 1 zucchini, roughly chopped
• 1 tablespoon of chopped rosemary, plus 2 large sprigs
• I tablespoon of chopped thyme, plus 1 large sprig
• 3 tablespoons apple cider vinegar
• Any scrap vegetable ends or skins that need to be used up

How To

1. Combine all ingredients in a slow cooker and cover with water.
2. Place on high heat for an hour, and them simmer on low for 7 hours. If your slow cooker has an automatic setting, use this, and leave for 8 hours.
3. Once cooked, strain the liquid from the solids and place in containers ready for use.

Recipe created by:- Tabi May Life ©