Cooking With Megan
Updated: Jun 3
Megan is the Sales and Marketing Manager for ACME and this week in isolation she's been making Chicken Soup.
This recipe is for an easy Chicken soup, it's ideal for when you need a break from making sourdough or banana bread. This recipe is from Natalie Guest, she works at Coffee Supreme, New Zealand. Nat started an Instagram page of what she's making during this period + she always makes a different cocktail to match whatever she's making, however, my collection of liquor is mainly Gin so I had a G&T while making this soup.
Give her Instagram page a follow: (@imspinningplates)
What you need:
3 chicken thighs, but any cut of chicken is fine.
1 fennel bulb - sliced thinly
3 sticks of celery - chopped
A leek - thinly sliced
5 cloves garlic - roughly chopped
4 carrots - peeled and roughly chopped
1 bay leaf
1 tbs butter
Handful of dill
Handful of parley
A handful of young celery leaves.
1L chicken stock
1-2 tbs of apple cider vinegar
How to do it:
Melt butter in a large pot and add in all you chopped veggies as well as the chicken, sprinkle with salt, cover, and sweat on med-low heat for about 15mins or until the veggies and soft but not browned.
Pour over your chicken stock, water, and vinegar. Add your bay leaf.
Simmer everything together gently for 45 mins to an hour.
Taste and season. I like lots of pepper in this soup. If you’d like to make this chicken noodle soup add in some broken pieces of spaghetti and cook for a further 15 mins. Don’t add too many noodles, no more than a 5th of a packet. Add chopped herbs just before you serve.
Drink with a Gin and Tonic, however, that's optional.