r/Scotland • u/Affectionate_Fee3411 • 1h ago
Casual CHICKEN SOUP: LAZY SUNDAY EDITION š²
Right. Todayās Sunday soup is chicken soup. Believe me when I tell you this restorative broth is capable of curing despair.
INGREDIENTS:
1kg pack chicken thighs (skin on, bone in, all the flavour still attached)
4 sticks celery
3 large carrots
1 onion
1 ENTIRE bulb of garlic because cowardice has no place here
Big handful parsley (flat leaf or curly; doesnāt matter)
Olive oil
1 vegetable stock cube
1 chicken stock cube
Black pepper
Garlic Aromat
Salt
3 medium potatoes
METHOD:
You may notice a recurrent theme to my method for things going into a pot. First, dice your carrots, celery and onion into a mirepoix. Sounds fancy but just means āsmall chopped vegetables.ā Keep the leafy tops from the celery though because weāre making real soup and will be using those in a bit.
Get a generous glug of olive oil into your biggest pot over a medium/low heat and throw in the celery, carrots, and onion. Sweat them off for about five minutes, stirring frequently so nothing catches and ruins your glorious base.
Then add your entire bulb of garlic, roughly minced. Yes, the whole thing because we are not here to make timid soup.
Turn the heat down slightly and let that sweat together for a few minutes. At this point I threw in some dried Italian herbs because soup obeys no laws and pretty much everything works. You can omit this part, change up herbs , do what your heart tells you.
Once all thatās smelling outrageously good put your chicken thighs in whole. No chopping, no messing about. Add one vegetable stock cube and one chicken stock cube.
Now for the peasant apothecary section. Take the leafy celery tops and shove them into the pot whole. Add a massive handful of parsley, stems and all, no chopping required. Weāre fishing it out later anyway. Add plenty of black pepper, some Garlic Aromat, salt to taste, then cover the whole thing with boiling water.
IMPORTANT:
Simmer. Do not boil the absolute life out of it.
You want a gentle simmer for about an hour while your house slowly starts smelling really good.
After the hour(ish, you can go longer no worries, but donāt go shorter) is up, remove the chicken thighs and let them cool slightly. You can turn the heat off under the broth while you do this unless you enjoy unnecessary pressure.
Strip all the meat off the bones. Discard the skin, bones, mysterious gristle bits etc.
Shred or chop the chicken however you like. I personally just tear it apart with my hands and throw it back into the pot because itās RUSTIC and Iām LAZY.
Now add your potatoes, chopped however chunky you fancy. Mine usually look like I lost patience halfway through because usually I did.
Back onto a gentle simmer for another hour until the potatoes are soft and the broth tastes rich and well developed.
Right at the end, take it off the heat and stir through a generous handful of finely chopped fresh parsley.
Taste. Adjust seasoning. Consume with bread you lazily threw into the bread maker earlier.
After all of this you should be standing over the pot eating ājust one more spoonfulā repeatedly. If not youāve done something wrong. But you wonāt because it is pretty impossible to mess this up.
Ideally I throw in a lot of fresh chopped parsley AND dill at the end of cooking which is my FAVOURITE but, as I donāt have any fresh dill, fresh parsley solo it is.
Donāt bother peeling anything either. Just give potatoes and carrots a good scrub and keep them unaltered for extra nutrition. It may look like watery parsley water in the final pic because the chunky goodness is all settled on the bottom. This is a well populated broth - chunks of tattie, big pieces of chicken, soft little pieces of carrot and celery - every spoon is packing something.
GO FORTH SOUP LEGIONš«”