Yellow Chicken Soup
You know I love a recipe where there’s lots of room to play, and this soup definitely gives you that. But the smooth, silky consistency of the soup and the simmered chicken and vegetables will make this a winner regardless of your exact combination!
Pinched a trick
I love the blog Pinch Of Yum, I’ve followed Lindsay’s recipes for years and always find the recipes on there super inspiring. This soup is inspired by her Lemon Chicken Soup with Orzo, it was the first time I’d tried the egg and lemon mix to add that silkiness to a soup. What a lovely, nutritious, beautiful and tasty addition to a chicken/vegetable soup! I’ll be forever doing this! Make sure to read below how to do this properly to avoid the egg curdling.
I’m sharing what I used for this soup, but it can really vary with whatever you have in the fridge, especially in terms of herbs (I used coriander, but you could go for dill, parsley or even basil if you like - this is a nice way to make it slightly different everytime!)
Also; as my husband prefers no celery in soups, I added some raw celery at the end for myself = super crunch in my soup! Such an amazing accidental bonus, and I’ll be doing that next time too!
Yellow Chicken Soup
For 2-4 people
Total time: Roughly 30 mins
A dash of butter/oil
1 medium to large onion
2 cloves of garlic (optional)
4 carrots
4 celery stalks
1+ litre chicken stock (homemade stock, shop bought liquid stock or a stock cube dissolved in water)
The meat from 1 roast chicken
1 cup (ish) of bulgur wheat, cooked or uncooked (you can also use orzo, rice, couscous or macaroni)
2 eggs
Juice from 1 lemon
A handful of coriander
Salt and pepper to taste (or nooch as a salt alternative), or other seasoning of your choice
Instructions
Chop the onion and garlic small and gently fry in some butter and/or oil (I like using a bit of both) in a large, deep casserole dish. Add the carrots and celery, both chopped into small chunks (or add the celery in at the end like I did for super crunch). You could also add other veg here like sweet potato or regular potato! Pour in the chicken stock. If you are using uncooked grain, get that in the liquid now (if already cooked, you can add a bit later - but make sure it’s in there long enough to be fully reheated). Shred the chicken meat apart and add in. Put the lid on and let the soup simmer for a good while. Season to taste and roughly chop the coriander (or other herb) and add in. Let simmer a bit longer. Turn the heat down after about 10-15 minutes (depending on how long you have).
In a small bowl, mix the 2 eggs and the lemon juice. With a sauce ladle, take a bit of the soup liquid and add it slowly to the egg/lemon mix (you want to get the eggs to the right temperature to be able to introduce into the soup without curdling). Take the egg mix and slowly add into the soup. Turn the hob off, leave the lid on the casserole and let it stay warm for a few more minutes. Then serve up, with some bread on the side, some croutons on top or some crispy fried onions. And wish that winter lasted forever. SOUPS, MAN!
Did you make the yellow chicken soup? Did you like it? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
