Tuesday, September 30, 2014

Mumma's Hearty Chicken Soup Recipe

I have delayed posting this for MONTHS. I am very reticent to part with this for some reason. I don't need it to be a secret but it feels less mine when I share it with the web. I worked so hard to perfect it.  I developed this recipe over the early part of our marriage (8 years ago). It makes a few meals. I buy one medium already roasted BBQ chicken from the grocery store. I use some of the breast meat for sandwiches, and the rest of the chicken for the soup.


I love that I can freeze this and have a meal ready for one of those nights I am just too tired to cook. It also comes in handy to give to a sick friend too, which I have done on several occasions.

You need to break up the BBQ'd chicken into little pieces, think of what veggies can fit on your spoon with chicken too when you go to eat the soup, so the pieces shouldn't be very big. (Throw out the bones or pre-make the stock with them).

Ingredients (besides the above mentioned chicken):
1-2 Tbsp of olive oil
2 celery sticks
1-2 medium carrots
1 large onion, finely chopped
1 1/2 tbsp of fresh ginger, finely chopped
3 cloves of garlic, finely chopped
3 dried bay leaves (Take these out before serving so no one eats them by accident)
Add 2 tsp each of dried herbs of your choice like oregano, thyme,parsley etc. I prefer using fresh herbs, so if you have them handy add a generous amount (1/4 cup total).
Chicken pieces to the soup. 
2 medium potatoes, chopped (peeled or not peeled, it doesn't matter)
1/2 cup of rice.
3 Litres of chicken stock (*There's 4 cups in a litre)
Salt and Pepper to Taste
TIP: If you hate separating the Thyme from the stems then just get some cooking string and wrap the Thyme like this, and remove from the pot once the soup is done
Let's get it on:
1. In a 5.6 quarts (or 5.25 liters) pot, on medium high heat add the olive oil. When the oil is heated add the onion and stir occasionally until onion is translucent then add the next 5 ingredients. Add stock and bring to a boil.
2. Add the potatoes and rice, they will add starch to the soup making it a bit thicker. 
3 Add chicken pieces
4. Let the soup sit on medium to medium high for 45 minutes to 1 hour before eating so the flavour has time to come out, (the rice can't overcook in this recipe, really, so don't worry). Stir occasionally.
To serve always add cubed pieces of cheddar 


OPTIONAL EXTRAS:
1 cup of chopped sweet potato, and/or pumpkin but add closer to the last 15 minutes of cooking so that the pumpkin won't start to fall apart
Barley
Frozen Peas (don't add them until close to the last few minutes or you'll end up with very overcooked peas)
1 can of drained corn( put in with carrot etc...)

27 comments:

  1. That looks so inviting, so tasty. I love soup, esp chicken soup! There really is nothing like hot chicken soup when feeling sick or down. I wish I could use soup more as meals but most of my boys wont eat it! Grrr #teamIBOT

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  2. This looks good Jess! And yes, I'll be adding the sweet potato to mine :)

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  3. Yeah! This looks so yummy! I can totally understand that you kinda didn't want to share the recipe, but think of all the homes that will soon have homemade soups bubbling away in their kitchens, making their homes smell good! x

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  4. Yum! I love a good chicken soup.

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  5. Lucy @ Bake Play SmileSeptember 30, 2014 at 4:29 PM

    Gosh you can't beat a good chicken soup recipe can you!?

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  6. Hot damn, that roast chicken looks good.

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  7. I'm so glad you decided to share this with us - it looks amazing :)

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  8. This looks AMAZING - can't wait to try it. Thanks for sharing.

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  9. This sounds beautiful! I can see why it's your specialty!

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  10. Get sick and I'll make you some ;) @Vicki @ Knocked Up & Abroad

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  11. Come back and tell me how it went! :) Tonia

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  12. Thanks heaps @Lauren @ Create Bake Make I have had it sitting in my drafts for months, no lie

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  13. Nope! Bring on the rainy day I say @Lucy @ Bake Play Smile

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  14. It's good for the soul, don't you think @TeganMC

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  15. As long as they don't lie and take all the credit. HA!!! It's bound to happen though and now I'm helpless to be able to find out who I can kill for having a big fat liar face @stufffromthesuburbs

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  16. I just made a Lentil Korma one today and added sweet potato. @Lisa @ Random Acts Of Zen Do you love sweet potato chips too?

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  17. @Sophie AllenAt the moment it seems to be the only thing besides spaghetti that my 15 month old boy will eat. What it your boys regular favourite (besides pizza of course)!

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  18. Thanks for sharing. Think of all that yummy chicken soup goodness being slurped all around the globe :)

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  19. My favourite - roast chicken! How wonderful to find ANOTHER way to serve it! Thank you :-)

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  20. I'm crying. I mean I trying ( to think of all the yummy chicken goodness being shared and slurped). @Jenny Jones

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  21. One day I'll have time to make home made stock again. Who am I kidding. The very first time I tried making the stock for this soup I forgot the bones on the stove and the water completely evaporated and the bones were so close to catching fire. oops! @Carly Findlay

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  22. @Anya B - Clear Design Studio Thanks for stopping by. Hope you get a chance to make it ;)

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  23. Love this! My roast chicken is getting so boring. This is a great alternative! Thanks for sharing :) x

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  24. Grace do you make your own roast chicken in the oven? I find the price to be so similar between uncooked chicken and a Bbq chook that I am rarely bothered with roasting my own

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  25. Jen from North Van, CanadaOctober 15, 2014 at 3:52 PM

    Great soup! Used this recipe for my first time making Turkey soup and worked great. Rich flavor and super easy to follow. I used fresh herbs, thyme, rosemary and parsley. I also substituted lemon for fresh ginger as I did not want to venture out on rainy Vancouver day. Holly cow it was super great finish to Canadian Thanksgiving.

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