Chunky Chicken Soup Recipe
Chunky Chicken Soup (Serves 6).
1 1/2 lbs chopped boneless skinless chicken breasts
4 cups water
1/2 cup diced onion
1/2 cup diced celery (optional)
2 large sliced carrots
1 teaspoon of salt.
1/2 teaspoon of pepper
1/4 teaspoon thyme
1/4 teaspoon of sage
1/3 cup parsley (flakes or or fresh parsley)
Cook chicken in enough water to cover, on the stove or in the microwave.
Drain chicken and place in water and bring to a boil. When you reach boiling point, turn the stove down to simmer for 10 minutes.
While you wait for the water to boil, sauté the vegetables. Carefully- stir them often so they don't overcook.
Liven up this chicken soup with vegetables and herbs, adding them to the simmering water. Simmer for 20 additional minutes.
This soup improves overnight and heats up quickly.
If the soup needs thickening blend a tablespoon of cornflour with milk, and stir into the soup. Bring back to the boil and the stir until thickened, then serve with French Bread and butter.
(Optionally add a drizzle of fresh cream over the surface of the soup in a spiral shape).
This is one of my favourite chicken soup recipes, and one which I made for my mother when she was ill recently. She loved it and has since asked me make it again for her. The consistency is thick, but at the same time chunky rather than blended. I highly recommend this recipe
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