There is nothing like some warming chicken soup, a bowl of which comes in handy on many an occasion. Whether you’re feeling cold, hungry, down and out – chicken soup will be there for you, like a true friend.
My mum makes a killer chicken soup with carrots, leeks and vermicelli pasta. However, her recipe is pretty top secret, so instead I will share with you my own chicken soup, which is equally as simple to make and marginally better in taste (kidding, mum!). In this version of my mamma’s soup I upped the ante on the carrot side of things, which adds a sweet undertone and marries well with the rosemary and thyme. What you’ll be left with is a hearty and chunky bowl of absolute and indisputable goodness.
- 200g cooked chicken meat, roughly torn up into shreds
- 3 carrots
- 1 large leek
- 100g brown rice, thoroughly rinsed (I use easy cook which has a shorter cooking time)
- 2 ladle’s worth of concentrated chicken stock, or 1 litre of regular stock
- 2 sprigs fresh rosemary
- Small bunch of fresh thyme
- Olive oil
- Freshly ground pepper
To prepare the carrots and leek, roughly chop and throw them in a blender. Blitz until you have very small and finely chopped pieces.
In a large pan heat a couple of tablespoons of olive oil and add the carrots and leek. Sauté for a few minutes and then add the rice. Stir all of the ingredients well until everything is mixed, then add the leaves from the rosemary and thyme, and generously season with pepper, and a pinch of salt.
Add the concentrated stock and 500ml of boiling water. Bring this all to boil and then cover and simmer for around 25 minutes or until the rice is tender.
Add the chicken for the last few minutes of cooking time to heat through.
Serve with crusty bread and garnish with thyme.