Wednesday, 21 January 2009

chicken soup for the soul


After a hard day at work, i was struggling to think what else to do with left over roast chicken! I settled for a comforting soup which i wasn't planning on writing about, but it was so good i decided it was blogworthy...

Here goes - these quantities will feed 2 comfortably but just increase the quantities if feeding a family:

1 tbsp olive oil
1 small onion or shallot, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
1 pint good chicken stock
150g cooked chicken, shredded
50g pasta for soup (optional)
salt and pepper

Heat the oil in a pan and add the onion, celery and carrot, cooking for a few minutes until they start to soften.
Add the stock, bring to a boil and then reduce to a simmer for 10 mins.
Add the chicken and allow to heat through, then the pasta and simmer for the time indicated on the pack (i used a spanish short spaghetti called fideo which takes 5 minutes). Add a little more hot stock if required.
Season to taste and serve in your favourite soup bowls.

Delicious, comforting and credit crunch cheap!

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