Saturday, 10 January 2009

Chicken Soup


4 chicken drumsticks
3 onions
4 carrots
1 stalk celery
2 Tbsps Basmati rice
Thyme, Bay leaf
Seasoning to taste


1 Make the stock by placing 4 drumsticks in a deep pan along with 1 whole onion, 1 whole carrot, celery stalk cut into pieces.
2 Cover with water and bring to the boil.
3 Boil for 60 minutes; remove onion, carrot, celery and herbs. Discard.
4 Leave the 4 drumsticks covered to cool.
5 After the stock has cooled remove any fat or detritus on the surface.
6 Skin and cut up the cooked chicken and add it to the pot.
7 Grate some of the carrots and chop the rest.
8 Chop the onions finely and add to the pot.
9 Add 2 Tbsps Basmati rice.

Bring to the boil and simmer for 30 minutes.
Serve with some chopped parsley.

This is such an easy recipe. You can use chicken thighs (but not breasts as they don’t make a good stock.