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Monday, 5 July 2010

Chicken Soup

I have no doubt that there are a lot of variations on chicken soup...creamy, smooth, chunky etc However, I have found a recipe that is so easy and delicious that you will never want to open a can of chicken soup again!

Last week Matt had a work function and the thought of cooking a meal for just myself was too much BUT I didn't want to go down the fast food route! So I thought why not try making a soup. I could make a whole batch, freeze it and there are my suppers for when Matt is away working!

I took inspiration from the Marie Claire "Kitchen" cook book and then added my own touches.

Chicken soup is apparently good for the soul...books have been written about this!! So I decided to do a little research. Chicken soup originally stems from the Jewish kitchen and although scientific research has concluded that the soup has no healing powers I believe it is good for your soul and if something makes you feel good then why not!

I hope you enjoy!

2 tablespoons olive oil
2 finely chopped rashers of bacon
2 finely diced white onions
1 grated carrot
1 bay leaf
2 peeled and diced large potatoes
3 finely sliced celery stalks
2 chicken breast fillets cut into small cubes
1.5 litres (6 cups/52 fl oz) chicken stock
1/2 cup of small macaroni (the teeny tiny cute kind!)
Handful of flat leaf parsley
Sea salt and fresh black pepper


Heat the olive oil in a large saucepan, add the bacon and onion and saute over medium heat until the bacon is nicely browned.

Add the carrot, bay leaf, potatoes and celery stalks. Stir for 1 minute, then add the chicken breasts.

Now add the chicken stock and simmer for 30 minutes. Add the macaroni 10 minutes before serving.

Season according to taste with sea salt and fresh black pepper. Add the parsley just before serving.

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