Mr 4 is still poorly. Last night, he ate two spoonfuls of his dinner and said “It is making my tummy hurt, I think I am still sick, please can I leave the rest.” And then on the drive to school this morning Mr 7 said his tummy hurt and within 5 minutes he was doubled over in pain. It is so upsetting when they are ill, when cuddles don’t make them better and you know that they just have to sit it out.
I know they will be okay in a couple of days but until then I am trying to give them plenty of quiet rest time and offer them foods that will be easy to stomach and are filled with nutrition. So with that in mind, yesterday I defrosted my store of chicken carcasses, a packet of chicken wings and some juicy thigh fillets, ready to make a flavourful chicken stock, for a nourishing and delicious homemade chicken soup.
Earlier today I posted the recipe for my chicken stock, a rich broth made with the chicken bones. Just a bowl of homemade stock with some strands of spaghetti and some shredded chicken is enough to boost the spirits and aid recovery. But add to that some vegetables and aromatics and you have liquid gold. It just restores you and makes the world seem better. And that was my hope when I started the stock last night. You can see that post here.
In addition to the wonderful bone broth, I add some other ingredients that are noted for their health benefits. Garlic, turmeric, apple cider vinegar and onions, along with a great selection of veg. You can pretty much add any vegetable you like to this soup. Sweetcorn would be a great addition but I am yet to convince the boys to eat it!!! I know, they eat broccoli but not corn! Spinach would also work well here. Personally I don’t like adding potatoes as I find they can give the soup a powdery feel, but if you want to add them then go right ahead and add them at the very beginning of the cooking process.
I do sometimes like to add pasta to this, but Mr 4 is hardly eating anything so I didn’t want to give him too much bulk.
In many recipes I happily use shop bought stock or bouillon powder/liquid, but here that would be plain wrong, and, in doing so miss the whole point of the cure all chicken soup.
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- 1 onion
- 2 carrots
- 1 celery stick
- 100 g mushrooms
- 100 g frozen peas
- 1 tbsp butter
- 1 litre homemade chicken stock
- 1/4 tsp turmeric
- 1 clove of garlic
- Salt and pepper
- 3 chicken thighs
- small handful of parsley
- pinch of chilli flakes (optional garnish)
- Lemon wedge (optional garnish)
- Chop the onion, carrot and celery into fine dice.
- Heat the butter in a large pan, add the chopped veg, peas and mushrooms.
- Cook gently for 5 minutes.
- Add the chicken stock, turmeric and crushed in the garlic.
- Taste your stock and add salt and pepper to taste.
- Bring to a simmer and add the chicken thighs.
- Simmer for 10 minutes until the thighs are cooked through.
- Remove the thighs from the liquid and chop into bite sized pieces.
- Return the chicken to the soup.
- Serve with a sprinkling of fresh parsley.
- Garnishes of chilli flakes and lemon will also give your immune system a boost, great if you have a cold or flu but better avoided if you have an upset stomach.