After a few days of rain, thoughts invariably turn to comfort food. While the sun has made a reappearance (how long for?), this chicken soup recipe is a great addition to your repertoire. Nutritious, and indisputably delicious, it has been on the menu since the early days of Tea & Sympathy. Freshness and quality of ingredients is key here, as the success of the dish relies on a flavorful stock. Seasoning is key. Chop the vegetables into bite-sized pieces and finish off with a generous handful of herbs and you’ll have yourself a dish to chase the damp from your bones and soul.
Preparation Time: 2 ½ hours
2 large onions, peeled and chopped
1 whole chicken
6 stalks celery, washed and chopped
4 bay leaves
2 tablespoons herbes de Provence or chopped fresh herbs.
2 large potatoes, peeled and chopped into bite-sized pieces
6 medium carrots, peeled and chopped
2 large white or yellow turnips, peeled and chopped
4 medium parsnips, peeled and chopped
1 box tiny sweet frozen peas
Salt and pepper
- In a stockpot, combine the onions, chicken, celery, bay leaves, and herbs. Add enough cold water to cover the chicken and bring to a boil. Reduce the heat and simmer for approximately 1 hour, depending on the size of the chicken, until the chicken is soft enough to easily come off the bone.
- When the chicken is cooked, remove it from the pan and let it cool.
- While the chicken is cooling, simmer the potatoes, carrots, turnips, and parsnips in the stock over medium heat until the vegetables are cooked, about 30 minutes. Add the peas for the last five minutes of cooking time.
- Add salt and pepper to taste, then add the chicken once you have taken it off the bone.And if you can’t be bothered to make it yourself, and the rain’s keeping you at home – order in. Our boys will happily deliver. Just remember, tip well – they like the rain as little as you do!