Ben’s Chicken Soup 👨🏻‍🍳

In need of a cosy homemade Chicken Soup to get you through winter? Our very own Head Chef, Ben from The Cookery at Erindale Vikings has a recipe for you!

Don’t forget, if you are feeling unwell or have experienced a fever, cough, sore throat, shortness of breath, have returned from overseas travel or have visited a COVID-19 exposure site, we kindly ask that you postpone your visit to your local Vikings club, get tested and stay at home - Vikings Group will be here to welcome you when you are feeling better.

Ingredients

  • 2tsp olive oil

  • I medium onion (finely chopped)

  • I medium carrot (diced)

  • I large stick celery (thinly sliced)

  • I medium potato (peeled and diced)

  • 6 cups (1.5 litres) liquid chicken stock

  • 300gm chicken breast or thigh fillets (diced)

  • 50g spaghetti, broken into 5cm pieces

  • 2tbsp chopped parsley

  • Your favourite toast to serve

Method

  1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes.

  2. Add carrot, celery and potato and cook, stirring often, for 5 minutes.

  3. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes.

  4. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.

  5. Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with your favourite toast.

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