LOOKING FOR THAT TRADTIONAL, OLD SCHOOL SOUP, WITH A LITTLE BIT OF NEW AGE FLAVOURINGS, THEN THIS CLASSIC CHICKEN AND VEGETABLE SOUP, HAS THE PERFECT COMBINATION FOR YOU.
Growing up, like I’ve mentioned many times before, I was a FUSSY EATER. I still am, some things never change. But on the positive side, I do now like experimenting with food and flavours, that suit my tastebuds. An old classic dish, that many of us grew up with, here in South Africa, has to be Chicken and Vegetable Soup. A Hearty and Nutritious meal, all on it’s own, that also got dubbed as “SICK SOUP”.
Sick Soup, only because, it was most often prepared when a family member was down with a flu virus, or a common cold. Oh, but how I disliked this soup growing up. My poor late mom, had tried so many different ways to serve this to us, and eventually never bothered with preparing this for my elder sister and I, as we both never ate it back then. I could not, and still don’t prefer soups that have huge chunks of vegetables in them.
But as I grew and began experimenting with flavours, and this Classic Chicken and Vegetable soup, has now become one of many favourites in my home. I tried replicating the ingredients and flavours my late mum, and then my elder sister had used, but then added a few more ingredients. The outcome was fantastic. Now I don’t need to be ill, or need any other excuse, to enjoy this hearty chicken and vegetable soup.
This Classic Chicken and Vegetable Soup, is laden with Flu fighting goodness, that can be found in the vegetables like garlic, carrots, spring onions, capsicum peppers, and spices like turmeric, cinnamon, cumin and black pepper. I also make use of potato, like my mum used too, to add a bit of depth to the broth, But this may be omitted if you prefer. I have come to love adding a chicken spice, and tropical blend of spices, like you will see in the recipe. This Classic chicken and vegetable soup, isn’t heavily doused with Store bought dry soup mix powders, or with dairy cream. I do however make use of a Little bit of this powdered soup mix, or corn starch to assist in thickening the soup slightly, and using coconut cream to compliment the tropical blend of spice I use.
So, No more SICK SOUP, give this Classic Chicken and Vegetable Soup a try, delicious to enjoy when you are, or even when you are not, down with the influenza or common cold.
Do you still prefer a simple, classic old school chicken soup???
Now as the weather changes here, in Johannesburg, and the gentle rolls of thunder play up above, with a scattering of raindrops, Let me go heat up a bowl of this yummy goodness and Allow me to wish you…
Happy ‘Soup Making’ lovelies
PLEASE DO TAKE A MOMENT TO RATE THIS RECIPE FURTHER DOWN THE POST…
CLASSIC CHICKEN AND VEGETABLE SOUP
2-3 Chicken fillets Cubed (300 grams)
1 teaspoon chopped garlic (or paste)
1/2 teaspoon Chopped Green Chillies (optional)
1 teaspoon Whole Cumin Seeds
1/4 teaspoon Turmeric Powder
1/4 teaspoon Cumin Powder
1/2 teaspoon Chilli Flakes (dry crushed chillies)
1/2 teaspoon Chillie Powder
1/2 teaspoon Coriander and Cumin Powder
1/4 teaspoon Clove Powder
1/4 teaspoon Cinnamon Powder
1 Tablespoon Portuguese Chicken Spice (Like Robertsons)
1 Tablespoon Exotic Thai Spice (Optional) (Robertsons)
1/4 teaspoon Black Pepper
1/2 teaspoon Salt
3 Tablespoon Lemon Juice
1 Small Onion, finely chopped
2-3 Tablespoon Olive Oil (Or Butter / Ghee)
2 small/medium carrots, shredded
1 medium Potato, Shredded (optional)
1/2 Cup Red Pepper, finely chopped
4-5 Stems of Spring Onions (Green Parts), snipped
2 Litres Chicken Stock (8 Cups) – OR (vegetable stock / water)
4 Tablespoon Thick vegetable Soup Powder, mixed with enough water to form a slurry
(store bought variety) -OPTIONAL
4 Tablespoon Corn Starch (Maizena), made into a slurry
1/2 Cup Coconut Cream
2 Tablespoon Chopped fresh coriander leaves
> Marinate the chicken cubes, with the garlic and all the spices, as well as lemon juice, mentioned.
> Heat the oil, in a large enough pot.
> Add in the Chopped Onions, and sauté until translucent
> Now add in the rest of the prepared vegetables , with just 2 tablespoon of the snipped Spring Onions
> Allow to Sauté for 3-5 minutes.
> Add in the marinated chicken cubes, and allow to brown for 2 minutes.
> Now add in the Chicken Stock (OR vegetable stock or water)
> gently simmer until chicken is softening (20 minutes)
> Using a hand held blender stick, blitz the soup a couple of times, until some of the chicken is shredded. (OPTIONAL STEP)
> Add in the Coconut Cream, together with the corn starch and vegetable soup (if using)
> Simmer until slightly thickened (10 minutes)
> Check Salt and Pepper seasoning, adjust if more is needed.
> Add in another good sprinkle of the ‘EXOTIC THAI SPICE’(if using), as well as the chopped coriander and a little more of the snipped spring onions, reserving some for garnishing when serving.
> To serve, Ladle the Chicken and Vegetable Soup into a bowl, and garnish with more freshly snipped spring onions, and tiny wedge of fresh lemon.
Just adding a few drops of lemon juice, further enhances this soup’s enjoyment factor.
NOTES BY FOODEVA MARSAY
~ This Soup can be frozen in smaller portions, brought back to room temperature, and gently warmed through before enjoying. REMEMBER, during warming the soup, You can add a little slurry of corn starch, just to slightly thicken the soup again as it warms.
~ I have stated a few of the ingredients as optional, reason being, that by omitting these, you can still enjoy the good old chicken and vegetable soup.
~ You could add the cinnamon and cloves as the whole variety, just a small stick of cinnamon, and about 2-3 whole cloves.
~ If you prefer, cut your vegetables into chunks.
~ The powdered soup variety, is optional, merely used as a thickening agent. This may be omitted, as the old school, chicken and vegetable soup, never made use of them.
~ The coconut cream, can be substituted with fresh cream, or left out entirely.
~ The same amount of chicken or lamb with bones, may be used.
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