Wednesday 14 December 2011

Chicken Soup

My thoughts on food have always been that it should be practical and suit the need & purpose for what you want. This soup fits that bill perfectly. This recipe is more or less 100% 'a hangover cure'. Although it is mighty tasty I only seem to cook it to cure a bad hangover….hence the reason why I use the soup mixes. The soup is very easy to get together and when it is ready it will really come to your aid and make your recovery day that little bit more bearable.

On the Soup mixture discussion I like to make a 1.5 litre soup with half of the stock coming from the soup mixture. So use enough soup mixture to make 0.75lt of soup. If you can try combining cream of vegetable & chicken soup for best results

Makes 1.5 Litres of Soup


2 Chicken Thighs
4 Potatoes
2 Carrots
1 Leek
Selection of onions (red/shallots/white)
4 gloves of garlic
2 chicken stock cubes
Soup mix (cream of vegetable & chicken)
50g Butter
Salt & Pepper 
Celery (personally I hate celery so did not use it but if you like it can also be added)

Cooking utensils
Chopping board
Sharp knife
Vegetable peeler
Large Saucepan
Wooden spoon
Measuring Jug
Coffee Mug

- Peel potatoes & carrots, wash & chop coarsely
- Peel your leek, wash and chop coarsely
- Peel & chop your onions & garlic coarsely

- Cut excess fat off your chicken thighs
- Place your 2 chicken stock cubes in your measuring jug with 500ml of boiling water
- Take enough soup mixture to make 750ml of soup and place in Mug with a small amount of cold water


- Heat your saucepan to a medium heat & melt your butter
- Add your onions, potatoes, carrots, garlic & leeks and cook lightly for 2-3 minutes

- Add your chicken stock, soup mix & another litre of water
- Add your chicken pieces and cook until the mixture starts to boil

- When the mixture boils turn down to a low-medium heat and place the lid of the saucepan on.
- Cook the soup for 30-40 minutes remembering to stir & check every once in a while.

- Some light foam will appear on the top of the soup so remove with a spoon during the cooking process
- Season soup with salt & pepper to taste 

- Serve with some buttered fresh bread

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