Comforting Chicken Soup Recipe.
You’ve heard all the cliches about people eating chicken soup when they’re feeling poorly or down?
Maybe they’re cliches because chicken soup IS good for you. And good for the soul.
The ingredients are sooooooo nourishing and … well … it is warming, comfort food.
I’m a Geordie (from the North East of England for my overseas readers – like Sting) and my Granny was Irish. I make and snarf “chicken broth”. It’s just soup. But boy, what a soup.
I make a mahoosive cauldron of the stuff and have tasty lunches during a busy week or freeze it. And them I feel a bit smug knowing I have a freezer full of yummy goodness when I’m busy or just CBA. Yeah, even I CBA ,sometimes.
It’s got :-
- Good quality protein to balance blood sugar, energy, hormones and mood.
- Bone broth or proper stock for a mega boost of health, hormone and fertility boosting minerals in a form that our bodies absorb easily. It’s also said to be good for gut health and supercharging immunity – great for warding off coughs and colds.
- Heaps of nutritious roots and other veggies for health, hormones and fertility. Packed with poop plumping fibre too.
- Hormone balancing legumes in the form of split, dried peas.
- Healthy fats in the coconut or olive oil.
- Nutritious carbs in pearl barley and the roots.
Chicken Soup Ingredients
Makes about 6 large bowls or 8-10 smaller bowls.
Leftover cooked, plain chicken or chopped raw (organic) chicken thighs or legs. No need to buy pricey chicken breast unless you want to. If choosing chicken thighs and legs, I buy one packet of skinless and boneless thighs so maybe 4 large thighs ..a little goes a long way.
75g pearl barley
75g split peas
2tbs coconut oil OR olive oil
2.5 litres (at least) of bone broth or quality chicken stock. I often add 500ml bone broth and then top up with water. You could use a stock cube or liquid but you’ll missing out on some top nutrition.
1 large onion
1 large leek, washed (get the grit out!)
2 small turnips
1 small swede or half larger swede
3 medium-large carrots
2 tablespoons fresh, chopped parsley
salt and pepper to taste
Chicken Soup Method
- Presoak the pearl barley and split peas according to the packet instructions
- Finely dice all the veggies – you may want a partner, kids or mate to help.
- Chop your cooked or raw chicken (never mix the two) into small bite sized pieces.
- Melt your chosen oil in a big old pan. Add chopped onion and leek and cook on a medium-low heat until soft but not brown. Expect this to take 5-10 mins.
- Add the bone broth or stock.
- If you’re using raw chicken add that now and ,simmer for about 20 mins. If not go to step 7.
- Add the barley and peas and simmer for about 30 mins.
- Add the other veggies and parsley and chicken if you’re using pre-cooked chicken.
- Add more hot water as you’re cooking it, if it’s getting too gloopy.
- Simmer until your veggies and pulses are tender. How long depends on how big your veggies are and how well soaked your barley and peas were.
- Season and serve.
- Snarf with crackers or good quality bread. Mr P makes a fine sourdough which is lovely fresh or toasted.
Recipe keeps for a few days in the fridge or is suitable for freezing.
Please let me know how you get along or better still post some pics on my Facebook page.