Yumi finds many people she loves are in caring roles and need to be cared for themselves. So get ready, because this is all about a BIG DEAL chicken soup recipe that - yes - takes two whole days to complete.
This recipe is available in our cookbook The Food Fix.
DAY 1: Make the Stock
Roast up 3kg of chicken wings in a hot oven, seasoned with salt and pepper, until deeply golden. If you have some old onions or old fennel, chuck those in the oven with the chicken. The cooking should take about 35 mins.
Make up the stock by setting the roasted wings in a huge pot with herb stems, bits of carrot, celery, etc., in water with pepper and salt and a fat teaspoon of powdered stock (I use the powdered one from ALDI).
Cook for about an hour.
Strain the stock well into a bowl that will fit in your fridge, allow it to cool, then refrigerate it overnight.
DAY 2: Make the Soup
In your large pot, fry up two well-diced onions in butter.
Add salt and fresh thyme leaves.
Add in 2tbs plain flour and fry that to make a roux.
Slowly add in small amounts of stock to loosen the roux.
Eventually add all the stock and bring up the heat.
Add to this 2-3 whole chicken breasts and poach them in the stock.
Peel and neatly dice 1 decent-sized sweet potato.
Removed and shred the chicken breasts, then return to the pot with the diced sweet potato.
Add in a whole 600ml container of cream.
Stir, check for seasoning. (Don't over-salt it though.)
Serve with crusty bread.
NOTE: On re-heat, be careful not to boil the soup. Just a gentle warming.
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