Love In A Bowl – Chicken Soup
Where I live it is cold at the moment and while it doesn’t get as cold here as in many, many parts of the world, the wintery temperatures we have been experiencing really do call for hot, nourishing food. My Love In A Bowl – Chicken Soup is the perfect antidote to the chills. It is a great immunity booster too, laden with vegetables and is super filling. I make multiple bowls of it for dinner and lunches the next day. it goes a long way but doesn’t last more than a couple of days in my house.
One of the great things about this soup is that it uses up the bones from the previous night’s roast chicken to make the chicken stock base. There is always a bit of meat left on the hard to reach pieces of the carcass so that is a bonus. To that I also add my popular vegetable stock concentrate (see previous tomato soup recipe) and whatever vegetables I have on hand which are usually carrot, celery, zucchini, spinach and of course onion. I use risoni in this soup. Tiny little morsels of pasta in the shape of rice grains that thicken the soup. Usually by the next day you have a chicken and vegetable pasta meal as the risoni swells even more.
This is a truly delicious soup that my family loves – I am sure yours will too!
Wrap Yourself Up In The Loving Goodness of Soup
Love In A Bowl – Chicken soup is great in winter because of the natural antibiotic properties of the chicken. The immunity boosting goodness of the vegetables in the stock base and the chopped up vegetables added to the soup support good health in winter when we often succumb to colds and flu. But what I love most about this soup is its heartiness. It is just so completely satisfying. All your diners will be very grateful and happy at the end of the meal.
Try Love In A Bowl – Chicken Soup for a filling, immunity boost.
Warm and comforting. A great boost to the immunity.
Love In A Bowl - Chicken Soup
Hearty, warming, soothing - what's not to love about this soup?
Ingredients
- 1 roast chicken carcass
- 8 tbsp vegetable stock concentrate
- 1 onion finely
- 2 sticks celery chopped
- 2 carrots diced
- 1 zucchini diced
- 1 250g pkt frozen spinach
- 250g risoni
Instructions
-
In a large stock pot add a little oil and fry off the onion. Add the vegetable stock concentrate and other vegetables as well as the chicken carcass. To that add at least 10 cups of water. Boil everything for at least an hour (lid on) until the chicken bones are collapsing. Remove the bones and when cooled, pick off the meat and add back into the pot. You will need to add a few more cups of water to bring the level of the soup up again. Season to taste with salt and pepper. Add the risoni and cook until al dente.
Serve with crusty bread.
Recipe Notes
Use the recipe for vegetable stock concentrate in my tomato soup recipe.
No Comments