My boyfriend has just had braces put on today so to make it easier for him, I cooked a delicious, healthy and nutritious batch of chicken soup. I have a feeling we’ll be living on soups and smoothies for a while! Which I guess is a good excuse to be healthier. 😉
You can use store bought chicken stock if you want, but there’s nothing quite like the taste (and nutritional value) of a proper homemade broth so it’s definitely worth it if you have the time. This recipe makes yields about 5 or 6 large servings (or more if you add more water than I did).
I served it with a side of steamed broccoli topped with a drizzle of liquid amino and sesame oil. 😛
- Homemade broth (or chicken stock)
- 1 quarter cup cider vinegar (for the bone broth)
- Meat of 5 chicken thighs (750g pack)
- 2 large onion (or 4 small ones)
- 4 garlic cloves
- 2 leeks
- 1 Tbsp rosemary
- 150ml single cream
- Black pepper
- Olive oil
- To make the broth, the quickest and best way in my opinion is to use a pressure cooker. For this recipe, I made the broth with 750g of chicken thighs instead of just bones. Fry the chicken thighs in a bit of olive oil for a few minutes beforehand, then add the cider vinegar and enough water to completely cover the chicken (about 2 inches above). Season with black pepper and a bit of salt and cook for 2 to 3 hours. Once the broth is done, discard of the bones, but keep everything else.
- Chop the onions, leek and garlic and pan fry in olive until they soften up. Add to the broth.
- Pan fry the rosemary briefly, until fragrant, and add to the broth.
- Once the broth has cooled down, blend the soup until smooth with a handheld blender or a blender/food processor.
- Add the cream, heat up the soup and add more salt and black pepper if needed. Serve.