“ANOTHER Chicken & Veg recipe?”, I hear you ask! Well, Yes! I just love the combination of mild chicken with sweet vegetables and along with it comes that wonderful “Chicken soup for the soul” feeling. It really is just that. It also helps that they are packed with nutrients & goodness so it’s a guilt-free indulgence.
Although this soup is more like a “Stoup” (Stew + Soup) because it was very thick and chunky. But if you prefer a more soup-like consistency, just add a bit more stock and whizz some of the veg in the food processor for a more silky feel. Of course I added chilli to my bowl of soup after plating as Chilli adds EVEN more flavour & nutrients and gives you that nice bite ever now and then. This is completely optional but if you can handle some heat, do try it!
For the ‘stock’
4 Skinless Chicken Thighs
6 Large Chicken Breasts
4 Large Carrots, Peeled and chopped
2 Large onions, Roughly Chopped
4 Celery stalks, Chopped
150g (5.29 ounces) Green Beans, Topped & Tailed and Chopped
5 Radishes, chopped
2 Bay Leaves
1 sprig of Thyme
2l Chicken Stock
Salt & Pepper to taste
150ml (5.07 fluid ounces) Cream
Place all the ingredients except for the cream, in a large pot and simmer gently for 1-1 1/2 hours until the chicken and veg are completely cooked. Remove the Chicken Thighs and use for something else (makes really delish pie fillings/Chicken mayo sandwiches). Remove the Chicken Breasts and shred. Remove the bay leaf and the Thyme. Whizz the rest of the soup in a food processor until smooth. Add the cream and keep warm.
200g (7.05 ounces) Fine Green Beans, Topped and Tailed
200g (7.05 ounces) Baby Corn, Sliced
Steam the vegetables until slightly softened. Place a few tbsn of the Shredded Chicken in a bowl, top with the soup and garnish with the vegetables. Serve with a big chunk of crusty bread or some buttery Bruschetta.