Meals and Courses

Feed-a-Cold Chicken Soup

cook 30 mins
  • 1.2 litres (2 pints) hot chicken or vegetable stock
  • 1 bay leaf
  • 500 g (1 lb) boneless, skinless chicken thighs, trimmed of fat
  • 25 g (1 oz) butter
  • 1 celery stick, thinly sliced
  • 2 leeks, thinly sliced
  • 2 carrots, thinly sliced
  • 125 g (4 oz) mushrooms, sliced
  • 1 garlic clove, chopped
  • 75 g (3 oz) frozen sweetcorn
  • 75 g (3 oz) angel hair pasta
  • salt and pepper
  • chilli oil, to drizzle (optional)
  • chopped parsley, to garnish
  • Bring the stock and bay leaf to the boil in a saucepan and add the chicken. Cover loosely and simmer for 20 minutes, until cooked and tender. Scoop out the meat with a slotted spoon and set aside to cool slightly, reserving the stock.
  • Meanwhile, melt the butter in a large pan and cook the celery, leeks and carrots for 7–8 minutes, until softened. Add the mushrooms and garlic and cook for further 3–4 minutes.
  • Pour in the reserved stock, add the corn and return to the boil. Season to taste. Tip the pasta into the pan and cook for 3–4 minutes, or until ‘al dente’.
  • Shred the chicken and add to the broth. Ladle into deep bowls and serve drizzled with chilli oil, if desired, and garnished with chopped parsley and freshly ground black pepper.
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