Monday, 14 March 2016

A Thick Zesty Chicken Broth

Sometimes it's difficult to tell when a soup becomes a broth or a stew - this is one of those - I originally called it a soup but when you feel that maybe I need to set the table with a knife and fork, along with the spoon, perhaps a different label is called for......

Loads of my friends and colleagues have been falling sick with bugs and colds these last few weeks so I though a healthy chicken broth, packed with loads of good stuff will make everyone feel a bit better, as long as they understand I'm just passing on the recipe - not offering to cook it for them - I'm staying far away I don't want to catch it!

Chicken soup as a reputation as a cure all and this one is packed with loads of garlic and chilli to help do just that along with a little lemon zest and fresh parsley to add loads of vitamin C

Recipe - enough for 4

3 large onions - diced
2 cloves garlic - slice
3 large organic chicken breast - cut in to large bite size chunks
3 celery sticks - slices
large handful closed cup mushrooms - I didn't weigh them! - I used about 8 large
1 teaspoon dijon mustard
1 or 2 bay leaves
1 teaspoon chilli flakes
1 teaspoon fresh thyme leaves - half the amount if dried.
Zest half lemon
1 pint chicken stock
60ml double cream or coconut cream
1 tablespoon plain sauce flour - optional
salt and pepper
big handful roughly chopped parsley
large knob butter and a little olive oil to cook.

Grab a big sauce pan, add a large knob butter and a little olive oil. Heat until the butter had just started to melt. Turn the heat to medium low and add your onions followed by the garlic. Cook slowly until the onion starts to soften and become tender but not coloured. Add the chicken and celery and continue to cook until the chicken has almost cooked through. Now you can add the mushroom, keep stirring until the mushrooms have also become tender.

Once you happy that everything in the pan is heated through and tender it's time to add the stock. Stir it all gently whilst bringing it to a simmer and then add all the thyme, bay leaf, chilli, mustard and lemon zest. reduce the heat to a low simmer, cover and cook for another 15-20 minutes. 

Add the cream, or coconut cream, if your not gluten free and want a thicker sauce, take a couple of spoonfuls of the hot liquid and in a small bowl mix with the flour. Add this paste to the soup and stir in to thicken. Finish with salt and pepper along with loads of fresh parsley.

This soup, stew, broth - whatever - is really filling so just serve on it's own - no bread or croutons are needed.

Have a great start to your week - stay healthy and if you have this horrible bug - get well soon!
Love Lizx

 Chicken Broth