YUM! There’s nothing better than a big bowl of mum’s chicken soup, and my mum’s version is SO delicious and soothing.
(I’m sure everyone thinks their mums is the best!).
Absolute perfection if you’re feeling unwell or run down.
This chicken soup has amazing texture and flavour, and I think what makes it so delicious is the oh so subtle hit of curry powder.
I made a massive big pot over the weekend and my girls and I devoured it. I poured most of the broth off for Chloe, leaving a yummy bowl of chicken and veggies with mini pasta pearls.
I’m a big fan of soup for so many reasons.
You can make it ahead of time, it’s perfect for lunch or dinner with fresh crusty bread, you can pack it full of veggies, it freezes beautifully and if I’m wanting to be more mindful of what I eat, it’s a great way to get back on track as it’s low calorie.
8 cups water (2L)
4 medium carrots sliced thinly
3 celery stalks sliced thinly
1/2 head broccoli cut into tiny pieces
3 chicken stock cubes
1 tspn curry powder
1 chicken breast
1/2 cup Peperini (Tiny pearl pasta for soup although any small pasta will work)
Salt and Pepper to taste
1) Bring water to the boil – and pop everything in! Carrots, celery, stock cubes, broccoli, curry powder and chicken breast
2) Boil for 10 minutes, or until chicken is cooked through. Remove chicken breast and shred, before returning to the pot
3) Add Peperini and simmer for a further 10 minutes
Serve with fresh, crusty bread.
A x x x x15