Easter long weekend has come and gone and you may have a sick relative, an under the weather friend or perhaps you just have two blasted roast chickens carcasses to use up and you’re very hungry. Whatever the reason, chicken soup is the answer. This meal is so easy to make. However, it is completely delicious so you look incredibly thoughtful even if it wasn’t that much work. You just chuck it in a pot and trundle off for an hour to read a good novel and then before you can say, “how are you feeling?” chicken soup has been created.
This Little Pig recommends that you either a. cook up a magnificent roast chicken for dinner the night before (see blog) and then use the leftovers to make this soup or b. if you truly are a lazy swine, buy a cooked chook from your supermarket (but ensure it’s free range first piglets). Now call aunty Rosemary and let her know that you’ll be over in 2 hours with delightful soup to heal her ails. Giving her magnificent soup also has the benefit of encouraging her to talk about you positively to other family members. Because really, isn’t that what giving’s all about? Oink.
Roast Chicken & Sweet Corn Soup.
Feeds: 3 Hungry Piglets
Prep Time: 5 Mins. Cooking Time: 1.5 Hours.
1 (or 2) x Cooked Roast Chicken Carcasses – with a fair bit of meat still on them.
1 x Red Onion
1 x Udon Noodle Packet
1 x Parsley Bunch
4 x Garlic Cloves
2 x Cups Frozen Corn Kernels
1 x Tbs Olive Oil
Pepper to taste.
- Skin and finely dice onion and garlic.
- Finely dice Parsley leaves (discard the stalks).
- In a large pot heat your olive oil (1 Tbs) until hot to trot.
- Add in your garlic and onion and cook until soft and translucent.
- Add in your two chickens and 2 litres of water.
- Pop on a lid and bring to the boil and then reduce to a low simmer and leave for around 1 hour or until the meat starts to fall off the bone – You want the meat to be falling off the bone but not so overcooked the bones break down and are too tiny to find.
- When the meat is tender and falling away, take off the heat and allow to cool.
- Pull the chickens out and using your hands gently pull all the meat off the bones – make sure no bones have fallen off into the soup as your relatives may choke on this and become sicker than before they tried the soup.
- Add all the meat that you have extracted, back into the soup pot with your udon noodles and corn kernels.
- Bring to the boil and voila! It is ready to serve.
- Roar to your ailing families house and whilst hunched over in the car, scatter lavishly with your parsley and a good scrunch of pepper and then sprint into the house and serve with a crunchy loaf of bread. What a thoughtful piglet.