A hearty, nourishing and delicious chicken soup
Great for cold days (or to cure a cold), this is a simple yet tasty recipe, with a hint of cinnamon and saffron. This soup can be made even more filling by adding vermicelli.
Servings
4
Prep time:
5min
Cook time:
70min
Difficulty:
Easy
Ingredients
- 530g boneless chicken thighs
- 30ml sunflower oil
- 15g butter
- 2 eggs
- 2 chicken stock cubes
- 2tbsp plain flour
- 1 carrot
- 1 onion
- 1 cinnamon stick
- 1tbsp lemon juice
- 1tsp sweet paprika
- 1tsp saffron threads
- 1/3 pack fresh coriander
- salt and pepper to taste
We found using a pack of chicken thighs is perfect for four servings- to make 6 servings or more, use a whole chicken instead.
You can also add some vermicelli (around 150g for 4 servings) to make the soup even more filling.
Step by Step Instructions
Step 1
First, heat the oil and the butter in a pan. Peel and chop the onion, then add to the pan and cook on medium heat for around 3 minutes.
Step 2
Meanwhile, pour the flour onto a plate, and season with salt and pepper. Dust each of the chicken thighs in the flour.
Step 3
Fry the chicken pieces for around 4-5 minutes, turning half way, to brown the chicken. Remove the chicken from the pan, then set aside.
Step 4
Peel and slice the carrot, then add to the pan with the onions, and cook for a further 3 minutes.
Step 5
Add the chicken back into the pan, add the paprika, cinnamon stick, stock cubes and pour over 1.5 litres of boiling water. Mix everything well, bring the soup to a boil, then turn down the heat to medium, cover the pan and cook for around an hour.
Step 6
Next, chop the fresh coriander and set aside. In a bowl whisk up the two eggs, add the lemon juice and saffron threads. Add in the chopped coriander and mix everything well.
Step 7
After the soup has been cooking for an hour, take out the chicken (it should be really tender by now), remove the skin and chop into bite-sized pieces.
Step 8
Take the pan of the heat, add the chicken pieces back into the soup, pour in the lemon mixture, add salt and pepper to taste, stir well, and then the soup is ready to serve. Enjoy!
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