I Don't kNow Ask Sandi

WHAT YOU WILL NEED:

Chicken with bones in it – my fave is bone in chicken thigh (skin on or off works equally as well)

Veges – onion, carrot, celery, leek, courgette, dark leafy greens, anything you like!

Bay Leaves (2 -3 )

Chicken stock – I recommend Campbells Chicken stock in a box

Water

Soy Sauce

Cinnamon Stick

Starch – Israeli Couscous, barley, or potatoes work well, but you can experiment

Parsley

Crusty bread to serve

HOW TO MAKE IT

Cook the chicken – put the chicken into a pot with enough water to cover. Last time I made this, I used 5 chicken thighs and about 2.5 litres of water.

Add the off cuts of any veggies you are going to put into the soup – the leaves from the celery – CHUCK IT IN, the top and tail of the carrot – CHUCK IT IN, the top, tail and skin of the onion – IN IT GOES.

Add 1-2 cinnamon sticks and the bay leaves.

Bring to the boil and simmer for 2- 3 hours until you get an amazing base stock.

Once done, remove the chicken from the pot and then strain the remaining liquid.

Strip the flesh of the chicken, chop roughly and set aside.

Dice up your vegetables – onion, celery, carrot, etc and then gently fry off to soft – you can add spices here if you want. I sometimes use Chili, Coriander Seed, Cumin and others from my favourites.

Put the base stock back onto the stove in a large pot – add your Campbells Stock and a good dash of soy sauce – about the same amount as you would put of Gin in a glass after a really rough day.

Bring the liquid mix to the boil and then turn down to low. Add back the chicken meat, fried veggies.

Add a cup to a cup and a half (more than the tonic you added to the gin!) to the pot and gently simmer until the starch is cooked.

Add a cup or so of frozen peas and corn.

Add any leafy greens you like – spinach, silverbeet, etc… all work well.

Gently heat until all is cooked.

Chop the parsley and serve with bread.

PICS ARE COMING SOON – but the soup is SOO good, it got eaten before I could take photos!