When you’re feeling under the weather, this is the go-to soup that brings comfort like a warm hug. It’s my personal “Sick Soup” – a delightful concoction brimming with veggie goodness and the heartwarming essence of chicken. Making it is a breeze, and each spoonful carries a soothing melody that resonates with your soul.
This recipe yields approximately 4 small bowls of nourishing goodness. Feel free to adjust the quantities as needed.
INGREDIENTS
- 1/2 Teaspoon Mixed Dried Herbs
- 1/2 Teaspoon Dried Thyme
- 4 Cloves of Garlic, finely diced
- 1/2 Teaspoon of Parsley
- 6 Deboned Chicken Thighs, Sliced
- 1/2 Teaspoon of Black Pepper
- 1/2 Teaspoon of Chilli Flakes
- 1 Teaspoon of Ginger & Garlic Paste f
- 1/2 Onion, finely diced
- 1/4 Teaspoon of Turmeric
- 1 Grated Potato
- 1 Grated Carrot
- 1/4 Cup of Water
- 2 Cups of Chicken Stock, the liquid gold
- A Sprinkle of Spring Onions
- A Dash of Fresh Parsley
METHOD
- Heat up a pot and introduce the stage with the captivating aroma of dried herbs and diced garlic.
- Time to bring in the star – those succulent chicken thighs. Gently place them in the pot and let them sway to the tune of the herbs.
- Add a dash of black pepper, a sprinkle of chilli flakes, and the ginger and garlic paste. Give it a whirl for a harmonious blend.
- Add the diced onion, turmeric, and dried parsley. Mix it up, let the lid take a bow, and allow the chicken to shine for 5-7 minutes.
- It’s a veggie affair now! Grated carrot and potato join the soup. Pour in the 1/4 cup of water, simmer on low heat for a delightful 10 minutes.
- Add 2 cups of chicken stock. Let the flavours harmonise in a gentle simmer.
- The finale: Fresh spring onions and parsley join the ensemble. These quantities? Measure with your heart – there’s no wrong note here.