A SUPER HEALTHY HOMEMADE SOUP THAT IS FILLING AND TASTY

INGREDIENTS
WHOLE CHICKEN – MEDIUM ( HALF OF THE CHICKEN WILL BE COOKED FOR THE SOUP AND THE OTHER HALF WILL BE USED FOR THE CHICKEN CURRY RECIPE)
5 MEDIUM POTATOES
3 CARROTS
1 ONIONS
2 GARLIC CLOVES
2 CHICKEN STOCK CUBES
DOLLOP OF CREME FRAICHE
2 BAGUETTES
SALT AND PEPPER
OLIVE OIL
1 PINT OF BOILING WATER

RECIPE

YOU FIRSTLY NEED TO COOK YOUR CHICKEN. ADD A SPLASH OF OLIVE OIL TO A TRAY, ADD THE CHICKEN AND SEASON WITH SALT AND PEPPER AND COOK FOR 90 MINUTES ON 180° (FAN)
AFTER 1 HOUR TIP OUT SOME OF THE JUICES TO SAVE FOR CHICKEN STOCK

ONCE THE CHICKEN IS COOKED AND THE MEAT IS ALL STRIPPED OFF THE BONE YOU ARE GOING TO USE HALF OF IT FOR THE CHICKEN SOUP AND THE OTHER HALF CAN BE USED FOR CHICKEN CURRY FOR THE NEXT NIGHT’S DINNER!

PEEL THE POTATOES AND CUT THEM INTO SMALL CHUNKS. PEEL THE CARROTS AND DICE THEM INTO TINY CHUNKS AND PEEL AND CHOP THE ONION AND GARLIC.

IN A PAN, BOIL THE CARROTS UNTIL SOFT.

WHILE THE CARROTS ARE COOKING, IN A FRYING PAN ADD IN A DROP OF OLIVE OIL AND FRY THE ONIONS UNTIL SOFT AND THEN ADD IN THE GARLIC AND COOK FOR 2 MORE MINUTES.

THEN ADD IN THE POTATOES, 1 PINT OF BOILING WATER, 1 STOCK CUBE AND THE REMAINING STOCK JUICES FROM THE CHICKEN ALONG WITH SOME SALT AND PEPPER. BOIL AND SIMMER UNTIL THE POTATO IS SOFT.

POUR THE PAN WITH THE POTATOES AND ONION INTO A BLENDER AND BLITZ FOR 20 SECONDS

POUR IT ALL INTO A BIG PAN, ADD IN THE CARROTS AND HALF THE CHICKEN. BRING TO THE BOIL AND SIMMER. ADD IN A LARGE DOLLOP OF CREME FRAICHE TO MAKE IS NICE A CREAMY!
IF IT’S TOO THICK YOU CAN ALSO JUST ADD SOME MORE WATER OR IF IT IS TOO RUNNY THEN SOME CORNFLOUR TO THICKEN

SERVE WITH THE BAGUETTES FOR A HEALTHY AND TASTY WINTER DINNER

ENJOY

YOU CAN ALSO MAKE THIS AT THE WEEKEND AND FREEZE FOR A QUICK GO TO MEAL IN THE WEEK! JUST REMEMBER TO TAKE IT OUT TO DEFROST IN THE MORNING AND REHEAT UNTIL THE CHICKEN IS COOKED.

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