There will be family variations to this recipe but this is how I have made it for years.
Ingredients
3 whole chicken legs
1 tablespoon oil
2-3 carrots
1 onion
2 celery sticks
3 litres of water
½ teaspoon pepper corns
1 tablespoon paprika ( optional)
2-3 bay leaves
Salt to taste
Fine pasta and parsley (optional)
I’ve checked with my mum and sister and they use the ingredients as listed above, however my sister uses a whole chicken.
You can vary the the ingredients. I always use the recipe above, but you can use whatever you’ve got a bit left of in the fridge, such as cauliflower, parsnips, suede, radishes, kale (not broccoli). The chicken must be on the bone, with its skin still it, not just chicken breast. Baka always used sunflower oil but I use a mild olive oil. Garlic cloves or 1 tablespoon of paprika can also be added if desired.
- Prepare the vegetables- I finely chop the onion, but just roughly chop the rest. Once prepared, put aside.
- I use a large stainless steel pan with a lid. Add the oil to a medium to hot pan, add the chicken and cook until the skin is just lightly browned.
- Add the onions and cook until softened, add the paprika and cook for 30 seconds – 1 minute.
- Add the rest of the vegetables, stir, add the water.
- Put on the lid and wait until it starts to boil, now reduce the heat. Cook on a gentle heat and simmer for a further 2 – 3 hours.
Once cooked, lift out the chicken and remove any bones. I leave the skin in, even if don’t want to eat it, it adds goodness to the soup, add the cooked chicken back into the pan.
Baka would add some super fine pasta (about 5g-10g per person, just a few strands per person) and cook for a few minutes. She would also add a small amount of roughly chopped parsley just before serving.
If you want to freeze some of this soup, I will usually remove some before adding any pasta or parsley. Allow to cool fully and freeze.
It keeps for at least 3 months- that’s if it lasts that long, before someone says- “Mum, Do we have any chicken soup in the freezer?”
