Today the weather has definitely turned. It’s cold and wet and, having been stuck indoors all day, I’m feeling a little sluggish. I could just murder a super-quick chicken soup, with some added ‘greens’ to get me back on track. I’ve got some chicken stock, made last weekend, and…
In a raised bed I’ve got a number of oriental ‘greens’ growing, Chinese pak choi and Japanese tatsoi (along with some spinach and winter purslane). They are cosseted within a cold frame and, together with this very mild autumn weather, they are bursting with healthy vitality in the added warmth. They are so “Thomas the Tank Engine” green that you can almost absorb their energy just by looking at them. Feeling as I am, my body is telling me I need to eat these NOW!
Nothing is easier than making your own stock from the left-over bones of a roast chicken.
To make a chicken stock:
- Pick off any remaining good meat of the carcass first, chop it up small and save it in the fridge to add back to the soup later.
- Then put all the remaining bones and carcass in a saucepan, add about 2 pints of water (you don’t need to cover the bones). Bring to the boil, turn down low, and simmer, with the lid on, for an hour or two.
- Strain off the liquid into a bowl and keep chilled in the fridge until needed.
And nothing is easier than making your own soup from your own chicken stock.
To make the soup:
- When ready to make the soup, take off the excess fat from the stock, bring it back simmering. Add a chopped-up courgette and/or 2 spring onions to it (I like to keep it all green). Add the cooked left-over chicken meat and simmer gently for four minutes.
- Add your chopped leafy pak choi and/or tatsoi, stirred into the soup for one more minute, or until the greens have wilted. Then stir in some ground pepper and a big splash of soy sauce for some salty Oriental piquancy and serve.