AMANDA’S CHICKEN SOUP
When cold outside and not up to cooking, what better than a healthy, easy soup with a warm cheesy, garlic roll,
- 4 to 5 unseasoned chicken carcasses
- 1 to 2 chicken thighs can be added if you prefer more meat
- 4 pimento
- 3 to 4 bay leaves
- 2 grated carrots
- 1 medium, cleaned and grated onion
- 2 to 3 grated zucchini
- 2 large grated celery sticks
- 2 to 2½ cups cooked soup mixture
- 1 to 2 chicken stock cubes
- 1 teaspoon Sumac, optional
- 1 teaspoon Szechuan pepper, optional
- chicken spice to taste
- Worcestershire sauce to taste
- salt and black pepper to taste
- 1 packet cream of chicken soup
In a pressure cooker, steam cleaned, unseasoned carcasses until soft and meat can be easily removed.
The chicken thighs can be added if you prefer more meat in your soup.
Add the pimento and bay leaves. Strain and reserve liquid.
Ensure to remove all bones, pimento and bay leaves from your meat. Set aside.
In a large pot, add reserved liquid and cook your vegetables until soft.
Add cooked soup mixture, chicken spice, chicken stock and Worcestershire sauce.
Add chicken and cook for 10 to 15 minutes. Add more water to your desired amount. (Ours was 5 liters).
Add salt and pepper to taste. (Add Szechuan peppercorns if using.)
You can add more chicken spice if needed. (Here I added 1 teaspoon Sumac).
Lastly, add packet of creamy chicken soup and cook for 15 minutes more.
Can be frozen for up to 3 months.
Recipe and photo: Amanda Conradie
