Unless you are a vegetarian chances are you would have had chicken soup at least once in your life. Chicken soup was an integral part of most Sunday lunches throughout my childhood. These days I tend to cook more vegetable based soups, and make chicken soup only occasionally, but whenever I do I am the best mum in the world! What is it about chicken soup that appeals to children so much? (and not just my own!)
This recipe is a low-fat, simplified version of the soup I ate as a child. It doesn’t require any chopping or blending, so it’s not labour intensive. The soup is made without any stock cubes so it’s all natural. Enjoy this old classic on a cold rainy day (we’ve had plenty of those recently!) with plenty of black pepper. Don’t forget to garnish generously with parsley.
Cooked vermicelli (the amount depends on the number of people you are cooking for)
2 chicken legs or 3 thighs, without the skin
2 medium carrots, peeled
1 large onion, peeled
1 celery stick
A small bunch of fresh parsley (about 40 g), plus more for garnish
1 bay leaf
2 allspice berries
2/3 teaspoon turmeric (adds colour and intensifies the flavour)
1 level tablespoon coarse sea salt, and plenty of black pepper
About 2 litres of water
Place the chicken in a large pot and add half the water. Cover and bring to the boil, skimming off the white residue that will form on the surface as it cooks. Add the remaining water and the rest of the ingredients. Lower the heat as soon as it starts bubbling up and then simmer only for about 40 minutes.