A huge part of my cooking consists of improvising – I was planning to make some sort of stir fry with a chicken breast, but it turns out I should have taken the chicken breast out of the freezer the night before (not just a couple of hours earlier).
Back home at lunch time the options were two: cook something else or find a way to defrost the chicken quicker. That is when I came up with the idea of making chicken broth. Chicken broth – best known as home cold remedy. Tastes best if someone you love makes it for you 🙂 But does it really work?
- Chicken breast or thighs
- one onion sliced
- 2 small potatoes, sliced
- 1/2 a stock cube
- fresh herbs – I used thyme, parsley and oregano
- a knob of butter (optional)
I used onion and potato but if you like you can use other vegetables like carrots, turnips etc. The above makes 2 portions of soup.
You can start cooking all your ingredients together – to make sure that your chicken is cooking throughout it’s best to chop it into chunks. If you do this half way through cooking you will need to wash everything the raw chicken has touched with soup and water, to avoid contamination.
The soup needs to cook for about 30-40 minutes for best results. I think some of magical properties might be lost if you blend it. Add salt and pepper to taste as you go along. In the last few minutes I added vermicelli pasta.