Food

Chicken Soup for the Belly

Everyone knows chicken soup does wonders for the soul, but these yummy recipes are equally good for the belly. Whether you prefer a quirky twist on the ordinary, or a well executed classic we’ve got the recipe for you.

Old-Fashioned Chicken Noodle Soup
Packed with flavour, mixing pasta with chicken and a bounty of just-tender vegetables, it is easy to see why this soup is traditionally eaten as a restorative.

Preparation Time: 45 minsCooking Time: 1 1⁄4 hours
Serves: 4
120 g vermicelli or thin spaghetti, broken into 5 cm pieces

1 carrot, halved lengthwise and thinly sliced1 celery stalk, thinly sliced

50 g small broccoli florets1 can (341 ml) corn kernels, drainedpepper to taste

2 tablespoons finely chopped fresh parsley2 teaspoons fresh thyme leaves

Chicken Broth
1 chicken, about 1.5 kg, skinned and jointed, or 4 chicken quarters, skinned

2 onions, halved, the inner layer of skin left on

3 carrots, chopped3 celery stalks, chopped1 bouquet garni

4 black peppercorns

1. For the broth, place the chicken in a large pan. Add the onions, carrots and celery. Pour in 8 cups water to cover the ingredients. Bring to a boil, skimming the surface constantly.
Reduce the heat to low as soon as the liquid boils. Add the bouquet garni and peppercorns. Partially cover the pan and simmer for 1 hour, skimming as necessary. After about 30–40 minutes remove the chicken if the juices run clear when the joints are pierced with the point of a knife. Set aside.

2. Line a colander with damp cheesecloth, place it over a bowl and strain the broth. Discard the vegetables and seasonings. Return 6 cups of the broth to the rinsed-out pan. Skim off any fat on the surface. Cool and freeze the leftover broth for stock. When the chicken is cool, remove the meat and discard the bones. Cut 220 g meat into bite-sized pieces for use in the soup. Reserve the remaining chicken for sandwiches.

3. Bring the broth to a boil; reduce the heat so the broth is simmering. Add the vermicelli and carrot, and simmer for 4 minutes. Add the celery, broccoli and corn, and cook for 5 minutes or until the pasta and vegetables are just tender.

Stir in the chicken with pepper to taste and heat through. Sprinkle in the parsley and thyme, and serve the soup at once.

Per serving: 281 calories, 22 g protein, 7 g total fat, 2 g saturated fat, 73 mg cholesterol, 31 g total carbohydrate, 4 g sugars, 6 g fibre, 195 mg sodium.

For quirkier, heartier recipes try

Herbed Chicken and Potato Soup or Creamy Chicken and Corn Soup.