With the cold setting in, a surpluss of chicken stock, and being a little under the weather myself, trusty old chicken soup swiftly made its way back into my life last week.
I was quite unwell last year when my Dad sweetly offered his recipe for chicken soup. Dad's a big meat eater, though, so don't be too surprised by the lack of vegetable here. I love my vegies, and I'll be adding leek, carrot and celery to make this a more rounded meal next time.
Dad's Chicken Soup
Feeds a small army. You may want to halve the recipe.
- 2kg chicken drumsticks
- 1 litre of good quality chicken stock
- 1 chicken stock cube
- 1 large onion
- 1 cup rice
- Coriander or Parsley to taste
- Dice onion and put into large saucepan with chicken drummies. Add the liquid chicken stock and stock cube, then use water to cover the drummies. Season with salt and pepper to taste.
- Bring to boil and then lower to a simmer and cook until the drumsticks are cooked (about 45 minutes, but test for yourself). Remove drumsticks, and put aside to cool.
- Add 1 cup of rice and, and if you're adding any extra vegetables, add them in now. Return to the boil, then lower to a simmer until rice is cooked.
- Take chicken meat off drumsticks, discarding the bones, and cut up and add back to soup. Chop up coriander and add to soup. Serve, eat and enjoy.
- If allowing to cool in the fridge before eating, the fat will separate and set on top. Skim it off and discard.
- This is best eaten within a day. If cooling make sure it's piping hot before eating.