Cath & Bean BassonComment

BeanApproved - Chicken Soup

Cath & Bean BassonComment
BeanApproved - Chicken Soup

 

Kyk Noord en F*k voort

 

I’m not very good at following instructions...

I’m the kind of person who skim reads the instruction book just to get a general understanding and then thumb sucks the rest..

 

Same principle applies to recipes..

 

I get a general idea for what the recipe is asking me to do en dan kyk noord en fok voort and land up with something incredibly delicious or completely inedible like not even the cat will eat it. 

 

So I made a boo boo with this soup by skipping through the instructions and missing out the important detail of  'separating thy peas' i.e. don't put them in first
Aaaah.. Yah...
If you're looking down bellow at the pictures wondering what the tiny grey balls are - they're peas, cremated peas. 

 

Side note - This is a Toned and Tru recipe, which is actually apart of their Summer Body Detox (It's a hyper link, click it to find out more) which I’m handing over to you for free! You’re welcome! 

 

OK... Homemade Chicken SOul Soup

 

Ingredients:
1 free-range, organic chicken ( I used chicken breasts)
4 carrots, peeled and sliced (I used baby carrots)
1 bunch of celery -  sliced, leaves set aside
A few sprigs of fresh thyme
2 large handfuls peas (you can use frozen)
2 leeks , washed and chopped fine
500ml HOMEMADE CHICKEN BROTH or 1 cube yeast-free, organic vegetable/chicken stock dissolved in 500ml water (we recommend Kallo)
1 small bunch fresh flat-leaf parsley, leaves picked and chopped
1.5 - 2 L purified water (I used normal water and didn't die)

 

Method:
Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, and thyme into a large, deep pan with the stock and pour in enough purified water to cover the chicken. Simmer on a medium heat for 1 1/2hours or until the chicken is cooked through.

 

Remove the chicken from the pan and strain the broth into a separate bowl. Set the veg aside for now. Put the broth back into the pot with the leeks, peas and vegetable stock cube, on a high heat and reduce for approximately 15 minutes.

Meanwhile, tear the cooked chicken off the carcass and set aside.

Once the broth has reduced, throw the vegetables back in the pan with the peas and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.

Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Enjoy!

Leave me comments people! I need to know that you're liking or disliking these recipes! 

All my love
Mama Cath

 

Following the Bean is a two-part team consisting of 1 x superhero Mom and 1 x model-extraordinaire Bean. Mom (aka Catherine Basson), a professional photographer by day and Bean-blogger by night has 3 years of fashion-knowledge sneakily tucked under her belt while Bean (aka Rebecca Aaliyah Alexander Basson) is a part time baby and full time model.