Homemade chicken soup is so much more satisfying than canned, it just tastes better and feels right.
- 2 large onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 table spoon olive oil
- 2 large carrots, peeled and finely chopped
- 4 sticks celery, finely chopped
- 250g (1 pack) chestnut mushrooms, finely chopped
- 1 litre fresh chicken stock - either homemade or shop bought stock is fine
- 600g Chicken thigh fillets, skinless and boneless, chopped into small pieces.
- 1 tsp Bovril
- 1 tsp Miso paste
- Pepper to taste
- 150g or 1 bag fresh spinach
For the homemade chicken stock:
- Roast chicken bones in the oven for 15-20 minutes at 220c.
- Remove from the oven and put into a saucepan, cover with cold water and bring to the boil then simmer for 20 minutes. Skim the stock occasionally.
- Remove from the heat, strain the liquid and use.
For the chicken soup:
- Heat the oil in a pan and brown the onions and garlic until coloured.
- Add the carrots, celery, mushrooms and cook for a couple of minutes.
- Add the chicken stock to the pan and bring to the boil, then add the chopped chicken meat and turn down the heat and simmer for 30 minutes.
- After 30 minutes add the Bovril and miso paste to taste, season with pepper.
- Just before serving add the spinach and adjust the seasoning.