Homemade chicken soup is a powerful immune booster

Ingredients

1 Tbsp olive oil

3 bone-in, skin-on chicken breasts (season both sides with salt and pepper)

1 large onion, chopped

2 large carrots, peeled and sliced

3 celery stalks, sliced

2 litres chicken stock (watch the video below)

1 bay leaf

A few sprigs of thyme

Salt and black pepper to taste

1 cup pasta (tagliatelle broken into smaller pieces)

2 Tbsp chopped fresh parsley

Method

Heat olive oil in your soup pot over medium heat. Season chicken on both sides with salt and pepper and brown, skin side down, for about 3 to 4 minutes. Turn over and cook another 2 minutes. Remove from pot and add onions, carrots and celery. Sauté for 5 minutes, using a wooden spoon to loosen (deglaze) the browned bits on the bottom of the pot. Return chicken to pot and pour stock over. Add bay leaf and thyme. Bring to a boil and reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. Remove chicken. Remove and discard skin. Shred meat with a fork, discarding bones and gristle. Return to the pot and add pasta. Bring to a low boil and cook until pasta is just done, about 8 minutes. Stir in parsley and serve.

WATCH Gordon Ramsay make homemade chicken stock.

Source: Capricorn Review

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