Chicken celery soup

Leave a comment
Western cuisine

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.

Chicken_celery_soup_03 Chicken_celery_soup_04 Chicken_celery_soup_05 Chicken_celery_soup_06 Chicken_celery_soup_07 Chicken_celery_soup_08 Chicken_celery_soup_09 Chicken_celery_soup_10 Chicken_celery_soup_11 Chicken_celery_soup_12

The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s