I made this chicken soup for yesterday’s lunch. I’m not working at the moment so can stay cosy and warm indoors if I like and only need to venture out in the cold if I need supplies or to go to the woods. I live five minutes’ walk from Selsdon Woods in Croydon and I had a lovely time yesterday crunching through virgin snow in my Arctic boots, chatting to dogs and their owners and feeling happy and invigorated. I love the snow.
This soup was quick and easy to rustle up as I used my own home made chicken stock and leftover chicken from the freezer – these are the leftovers from the spatchcock chicken.
Makes enough for about four bowls.
- About 700ml home made chicken stock
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2-3 tablespoons small chicken bits and pieces
- 2-3 small potatoes (scrubbed but no need to peel), diced
- Olive oil frying
- Salt and pepper
- Heat the olive oil in a saucepan and cook the onion and garlic gently until soft. Add the diced potato and cook for a few minutes more, stirring. Season with salt and pepper.
- Add the chicken stock and slowly bring to the boil. Simmer for 10-15 minutes or until the potato is cooked. Liquidise the soup – I use a hand blender and I don’t like to over blend (so it’s not too smooth).
- Add the chicken and simmer for a further 10 minutes.