Jairah and I have been feeling a bit under the weather the last couple of days. Â I always crave chicken soup when unwell. Â This is a really basic recipe that tastes SO good. Â The delicious flavour comes from the homemade stock and the cumin adds a nice edge. Â It is made in two stages. Â Of course you don’t have to feel unwell to enjoy the goodness.
1 whole chicken
1 onion – peeled and roughly chopped into 4
Enough water to cover chicken
1 tbsp oil
In a large pot fry the onion with the oil for a couple of minutes then add the whole chicken. Â Lightly brown on both sides (this is what will add the colour to your soup). Be careful not to burn the onion or chicken. Â Pour in enough water to cover the chicken. Â Place lid ajar on pot and gently boil for a couple of hours. Â Turn off heat and when cool enough, place in fridge. Â Leave overnight for better flavour.
The next day remove from fridge and skim off any reside on the surface and disgard. Â Remove the chicken and strip the meat off the bone. Â Chop up the meat and discard the skin and bones. Â DrainÂ off stock liquid through a sieve into a bowl and put aside. Â Discard the cooked onion.
To make soup
1 onion, chopped finely
1 1/2 Â tsp cumin powder
Chicken stock liquid
Chopped chicken meat – use as much or little as desired
Flavour to taste (I personally prefer Massels brand of chicken stock powder or Celtic salt)
In a large pot add oil and chopped onion. Â Cook onion until transparent. Â Add cumin and stir for a minute. Â Add chicken meat and stock liquid. Â Heat until gently simmering. Â Season to taste. Simmer for about 10-15 minutes. Â Serve into bowls and add a dollop of cream if desired. Â Enjoy!