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Recipe: Chicken Soup Two Ways

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Two ways to serve comforting chicken soup – with coconut cream and courgetti or with brown rice and spinach. 

chicken-coconut-courgetti-soup-4

Hello my friends. It’s officially chicken soup season. I know this because it’s November, it’s cold, dark and we’ve had coughs and colds. This is the time of year that chicken soup comes to the rescue. Secretly, I’ve enjoyed having a bit of down-time this week. Hibernation mode is a good thing. The warm and cosy slippers are out and the candles are, too. I’d say I’ve been embracing the Danish art of hygge, but that might actually mean I’m on-trend, and that doesn’t happen often. Anyway, you really just need one chicken soup recipe to get you through the winter and then you need to know how to ‘customise’ it. If you’re into slow cooking, follow my original Slow Cooker Chicken Soup recipe and if stove-top cooking is more your thing, follow the recipe below and you’ll have an equally nourishing pan of chicken soup, with fall-off-the-bone chicken and soft onions and carrots. My favourite way of eating chicken soup this week has been to switch the dumplings/carby noodles that I usually add, for spiralised courgette or courgetti/zucchini noodles or zoodles – gosh, so many terms for one vegetable. Also, a splash of creamy coconut milk takes chicken soup to a whole new level. My second favourite way is to cook some basmati brown rice (separately to the soup) and then to add that in when cooked, along with a few handfuls of fresh spinach. And if you really want to, you could add all of the above – courgetti, brown rice, spinach and a splash of coconut milk or cream to your chicken soup – because that works too.

Love. This. Soup.

coconut-courgetti-chicken-soup

Coconut and Courgetti Chicken Soup

  • Prep Time: 10m
  • Cook Time: 2h
  • Total Time: 2h 10m

    Ingredients

    • 1 whole chicken (that will fit into your slow cooker)
    • 100 ml rich and creamy coconut milk
    • 2 litres/8 cups made-up chicken stock or water
    • 1 bay leaf, fresh or dried
    • Sea salt and freshly ground black pepper
    • Handful of fresh flat-leaf parsley
    • 3 medium carrots, peeled and halved
    • 2 sticks celery, ends trimmed
    • 1 large white onion, peeled and halved
    • 300 g courgetti

    Method

    1. Keep the chicken tied and put the whole bird into a large stock pot or pan.
    2. Add the onion, celery, carrots, parsley, a sprinkle of sea salt and black pepper and bay leaf, tuck down into the pot, around the chicken.
    3. Pour over two litres of water or made up chicken stock making sure you add enough liquid to completely cover the chicken. Add cold water if you need to top it up.
    4. Very gently, bring the pan up to a steady, rolling boil. This takes around 20 minutes. Turn down the heat if you need to in order to keep the pan at a gentle simmer for a further 1 hour and 40 minutes (2 hours simmering in total).
    5. Skim the broth with a tablespoon once or twice to remove any foam forming at the top.
    6. After two hours, switch off and carefully remove the whole chicken. Add the courgetti noodles to the pot and allow them to sit for a few minutes. Pour in the creamy coconut milk and stir.
    7. Remove the skin and carve up the chicken (it should fall apart) taking care of the bones. Place a few pieces of chicken into a soup bowl with a few pieces of the cooked vegetables and courgetti noddles.
    8. Optional extras: add some cooked brown rice to the soup at the same time as the courgetti noodles, and a handful of spinach to each bowl. Reheat any leftover thoroughly.

    With Brown Rice and Spinach

    And here’s the brown rice and spinach version…an equally happy bowl of soup.

    Chicken Soup with Brown Rice and Spinach

    What are you eating to keep yourself warm and cosy?

    Stay tuned for more winter-ready recipes….

    The post Recipe: Chicken Soup Two Ways appeared first on Ren Behan | renbehan.com.


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