Chicken Vegetable Soup

I really cannot help but wonder how the work on lab grown chicken and vegetable soup is progressing over at the funny farm. They surely must be doing their absolute best to eradicate what is probably the most traditional and natural of food? The thing that everyone knows from their earliest childhood? That would have to be a priority for them - to make that go away. A food that has emotional associations? Makes you think of your childhood? Your family? No way!

While I was tagging this I first tagged this as "European", but then I realized that this was not right. I cannot even think of a human grouping, from any age, any culture, any geography, that had a pot, a fire, a chicken and a few root vegetables sitting around and that did not make this. So, I actually invented a new tag for it: "World". I don't know if anything else will appear under this tag, if this will remain a one off - but if so, so be it. Because Chicken Vegetable Soup is World Food. Of that I am quite certain.


INGREDIENTS
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 6 skinless chicken thighs, bone in (or 8 legs)
  • 2 quarts (litres) chicken stock or broth
  • 1-2 chicken bouillon cubes, crushed (adjust to your tastes)
  • 7 oz (200 g) green beans, chopped in thirds
  • 3/4 cup corn kernels
  • 4 oz (120 g) baby spinach leaves
  • 1/2 quart (litre) of water, as needed
  • 6 oz (200 g) vermicelli or egg noodles (or angel hair pasta)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, finely chopped 

INSTRUCTIONS
  • Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
  • Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
  • Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
  • Transfer chicken to a plate and shred the meat; discard the bones.
  • Add the chicken back into the soup along with the vermicelli. Cover and cook for 6-8 minutes while stirring occasionally to separate vermicelli.
  • Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
  • Serve warm.

Shamelessly filched from: 
Thank you Cafe Delites! :-)

Images: Unsplash, Pexels and Freepik.


Comments

Post a Comment