This is a really basic recipe. I like basic recipes, especially right now, because I’m so tired and my body feels big and fat and slow :)

Sometimes you just need something nourishing, hearty, warm and quick to eat for dinner. Something that leaves some leftovers for a yummy lunch. Something that you know is good and tasty and nutritious for the family (except for Matthew, who doesn’t eat soup).

Chicken Soup Recipe
ingredients

•8-10L (depending on whether you want a thinner/thicker soup) Soup base (I used 10L water with 3 heaped teaspoons of stock powder, but you could use half broth/stock and half water as well. Or 100% broth/stock for a richer taste)
•3 carrots, diced
•2 onions, diced
•3 celery stalks and leaves, chopped
•2 cans creamed corn
•4 chicken* thigh fillets, diced

method
•bring stock to boil
•add vegetables and salt and pepper (to taste) and bring to the boil
•add chicken and corn and bring to boil, then reduce heat and simmer for 20 minutes
•serve

optional
•Sometimes it’s nice to add 1-2 whisked eggs to the soup, just before serving. Simply slowly pour the whisked eggs in, stir and serve. The eggs help to thicken the soup and create a more silky texture, but it’s not necessary.
•Making a vegetarian soup from this recipe is easy and equally tasty. Just use vegetable stock and omit the chicken. Bring everything to the boil and simmer until the soup is the consistency you like.

Writing this post has made me hungry!

*we don’t buy a lot of chicken, but when we do we make sure it’s RSPCA approved, and, even more importantly, we try to only buy free range chicken.