A Simple and Hearty Chicken Soup
A simple and hearty chicken soup. The shredded chicken, generous black pepper, and a sprinkle of chilli flakes make for a belly warming soup.
Ingredients
- 1 tbsp olive oil
- 4 chicken breast fillets
- 1.2 litre stock I used 3 chicken stock cubes.
- 1/2 swede
- 2 carrots Generous sized ones.
- Parsley Fresh. A lot.
- Freshly milled black pepper
- 0.5-1.5 tsp Chilli flakes
- 4-6 tbsp Cornflour
Instructions
- Fry the chicken breast fillets with olive oil on a medium fire. Ideally in a big cast iron pan so you won’t have to use a separate saucepan for the soup. But if you don’t have that, use a frying pan now, and a big saucepan later to prepare the rest of the soup.
- While the chicken is frying, boil the water for the chicken stock in the kettle.
- Once the chicken breast fillets are fried and have a golden hue to them, shred them. I do this with the help of a hand mixer in the pan. If you used a frying pan to fry the chicken, you’ll want to shred the chicken in the big saucepan. Leave the shredded chicken in the pan.
- Cut up the vegetables. Cut the swede in 2 cm cubes. Cut the carrots in half lengthways and then slice them. Add the vegetables to the shredded chicken.
- When the water has boiled, add this to the cast iron pan (or to the saucepan) and crumble the stock cubes over it. Let it come to a boil.
- Once the vegetables are cooked to your liking, add roughly chopped up parsley, a lot of freshly cracked pepper and the chilli flakes to the soup.
- Mix the cornflour with a bit of water to make a paste and add this to the soup to thicken it. It’s up to you how thick you’d like the soup to be. I like the consistency of the soup to be like cream of chicken soup.