Kristina’s CHICKEN SOUP FOR THE SOUL
"YOU DON'T have to cook fancy or complicated masterpieces, just good food from fresh ingredients."
I follow that wisdom from the great Julia Child, but whether she would consider a pile of picked-at bones and an ice cream container of vegetable scraps ‘fresh’ is another matter. This chicken soup is not complicated. It is easy, hearty, healthy and everyone seems to love it. It really depends on your taste in vegetables as to what you put in it so this recipe is just a rough guide. You can experiment with turnips, swedes, parsnips, broccoli, Brussels sprouts, pumpkin, zucchini - the list goes on. If you’re making a load of soup for lots of people, throw in a packet of pasta. This turns your chicken soup into what is known in my family as a ‘one pot wonder’, very filling and unbelievably satisfying on a cold winter’s day.
1 large leek or 2 onions 1 tbsp crushed garlic n 2 tbsp fresh chopped herbs (eg marjoram, oregano, thyme, sage, rosemary) OR 1 tbsp dried mixed herbs
50g butter n 1 tsp green curry paste (or more if you like it hot) 2 carrots, cubed 3 potatoes, cubed n 1 cup of chopped celeriac OR 3 stalks of celery with leaves, chopped n 5-6 silverbeet or kale leaves, chopped finely 1 can sweet corn 1 cup frozen peas 4-5 cups chicken stock n Chopped leftover chicken, if you have some (but not essential) 1 tsp mustard powder Salt and pepper to taste
Fry the leek or onions with the garlic, herbs and curry paste in butter until translucent. Add the carrots, potatoes and celeriac/celery and/or other vegetables of your choice. Fry lightly and then add the chicken stock. Bring to the boil, then simmer for 15-20 minutes. Add all other ingredients, cover with extra water if needed, and simmer for a further 20 minutes. If you like it creamy, add half to one cup of cream or sour cream to the soup before serving.