Quick and easy
“Chicken soup for the soul on a winter’s day.”
A dish mainly prepared in the winter because it helps clear the flu, when ever I feel run down, I always make this dish mixed in with rice and sambal belacan.
You will need:
600g chicken pieces
1 packet of celery
2 carrots
1 onion
1 whole garlic clove
1-2 red chillies
1 tablespoon vegetable oil
6 sprig of thyme stems
Half a handful of parsley
1 chicken stock cube
Add water into your saucepan till it reaches halfway to the top, make sure it is medium-to-high heat; bring to a boil before preparing the stock. Add parsley, thyme, fresh chillies, chicken stock cube and vegetable oil seasoned with salt and white pepper into the pot. Once the water has started to boil reduce the fire to medium-to-low, the reason for is to prevent the vegetables to overcook. Continue by adding the garlic, chopped onions and chicken pieces into the stock; then cover the saucepan with a lid and leave it to simmer for 15 minutes before adding the celery and carrots. Lastly, when it is time to serve add more seasoning incase it lacks flavour. Rice can be mixed with the chicken celery soup.
