Now that the cold weather is kicking in well and proper, I love a comforting bowl of hot, steaming chicken soup. I always go to this hand-me-down recipe and hope you enjoy it too.
Leftover chicken - shredded Olive oil 1 finely chopped onion 1 finely chopped clove garlic 2 finely chopped sticks of celery 2 finely chopped large carrots
1.5litres chicken stock
1 tbsp mixed herbs juice from 1.5 lemons 4 handfuls paella rice Salt & pepper to taste
Finely chop the onion, garlic, celery and carrots and fry in a deep saucepan on a low heat for 5 minutes.
Add the shredded chicken, 1 tablespoon of mixed herbs and pour in the chicken stock (I like Kallø organic chicken stock pots).
Add the juice of 1 and a half lemons and four handfuls of paella rice (or noodles, or Basmati rice). Let it bubble gently for half an hour to really infuse the flavours, adding a bit of pepper and salt if needed.
Nooshe joon! (translating to “may your soul be nourished” in Farsi)