My mum is always telling me she isn’t a very good cook but the funny thing is after all these years it is her food that still feels the most nourishing to me. Perhaps that is just some incredible magic ingredient Mums possess or maybe it is just because it is simple no fuss fare.
Growing up Mum never cooked from packets, our food was always what i can only describe as honest. There was always plenty of vegetables and if we had sweet treats they were pretty much always home cooked.
I would know that i would walk into a home smelling of soup or stew in winter and to this day these are the foods my body craves in the cooler months. Mum didn’t cook that many different soups only Pea with Ham, Oxtail and Chicken as variety wasn’t such a big thing back when i grew up and i don’t remember that ever really bothering me that much.
Today I know that when I come and visit her between June and September there will always be Chicken soup in the fridge or freezer. Mum insists that I taught her how to make this soup but I don’t have any recollection of doing so! It is totally different to my nourishing chicken soup as it is thicker and uses soup mix and there is no removing of chicken bones as it uses chicken thigh fillets. Mum insists the secret to a good soup is that you simmer the living daylights out of it, she cooks her for about 4-5 hours, she is telling me know that a slow cooker would be great to cook it in. God love her, i have been testing slow cooker recipes at her place and she now has the bug. Anyway, back to soup.
Here is mums mighty fine chicken soup. I hope you enjoy it as much as i do.
Lou’s chicken and chunky vegetable soup
2 onions, chopped
4 stalks celery, chopped
1 turnip, chopped
1 parsnip, chopped
2 carrots, chopped
1 sweet potato, chopped
200g pumpkin, chopped
2 potatoes, chopped
1 cup soup mix, soaked overnight
750g chicken thigh fillets, cut into cubes
3 tablespoons organic chicken stock powder
Hot water, to generously cover
sea salt and cracked black pepper
- Put all the vegetables, soup mix and chicken into a large pot.
- Sprinkle over the stock powder and generously cover with the water.
- Bring to boil, reduce heat and simmer for 4 hours on a low heat until thick.
- Season with salt and pepper and serve hot.