Chicken soups x 3 - a classic, a fragrant coriander and coconut number plus a curry chicken ramen from Tim Anderson

Chicken soups every good home cook should have up their sleeve.

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Welcome back to The Good Home Cook folks! it’s very nice to be here again - thanks for sticking around!

I hope everyone based in the UK is keeping warm through the cold snap that we’re experiencing. This weather means only one thing - comfort!

Today I want to talk about one of my go-to favourite things to cook and eat - Chicken Soup. Everyone needs a solid chicken soup in their repertoire. It will see you through coughs and colds, gloomy moods and debilitating hangovers. I like to think my classic recipe is one of the easiest, full proof versions going. The key is using a whole, good quality chicken, a handful of fragrant soft herbs and chunky veg. This really is a prime example of simple, home cooking at its best.

Paid subs already have my classic chicken soup but honestly I really wanted to go into a bit more of a deep-dive on it because it’s such an important home cooking recipe. Plus for paid chaps i’ve also got a very delicious coriander and coconut number laden with chilli and loads of lime.

For a third, extra special treat one of my favourite writers, cooks and ramen experts Tim Anderson has written an exclusive Good Home Cook recipe - a richly spiced and indulgent slurpy curry chicken ramen that is delicious beyond words! - thanks Tim.

There’s something very satisfying about being able to serve someone you love up a good homemade chicken soup, I suggest you give it a go. Stay warm, stay full - make one of these chicken soups!

Esther x

So lets talk more about chicken soup

THE CHICKEN

• First of all you’ve gotta have the best chicken you can get. The chickens flavour runs deeply through the whole dish. It richly flavours the liquid base and it penetrates the veg that are cooked along side it. The simple truth- you cant scrimp on the bird. Plus the cheaper the bird the more likely its been factory reared, lacking in flavour and pumped with salty water.

• Look out for a meaty bird in the butchers or supermarket that that has a firmer and dryer skin rather than slimy thinner skin.

• Chickens I like - Packington Farm - these birds are reasonably priced and have a delicious, rich meaty flesh. My go-to supermarket bird.

THE VEG

• Hardy, tough veg are best in a chicken soup. The longer cooking time means they need to withstand a lengthier exposure to heat. The veg need to be tough enough to retain bite and structure and not break down - leeks, carrots, or even other root veg like celeriac would work well.

• Cutting the veg - think big, bigger than you might normally cut. Around 5cm roughly. Smaller pieces will turn too soft in the cooking process.

• Rinse them well - any grit thats on your veg when raw will be in your final bowl of soup and no one wants a gritty spoonful - leeks can be particularly dirty so rinse them well in between the layers.

• You can add potatoes to this recipe too. If you do this you’ll need 2 large, waxy potatoes rather than the floury type. Peel and cut them into 4cm chunks and add them in around half way through cooking.

THE STOCK

• I used a lot of stock in my recipe. It needs that extra boost from the stock and cubes give it that nostalgic flavour but you can use the fresh stock if you like. If you’ve got children or your super worried about the salt levels take away one of the stock cubes.

• Organic is best - I like Kallo Organic chicken stock cubes.

THE EXTRAS

HERBS - Loads of chopped soft herbs to finish the chicken soup is what add’s fragrance. Dill, parsley or tarragon are all contenders.

LEMON - The Greek way to finish your chicken soup is with lemon juice which I do think is a lovely addition. It cuts through the saltiness and gives it a fresher flavour.

DUMPLINGS - The addition of dumplings is for those days when you’re in need of a heartier meal. I like to make the same dumpling mix I cook in stews, only rolling them a little smaller before simmering them in the broth. You could also add some frozen Gyoza if you like.

Dumplings - Mix together 100g self-raising flour mixed with a pinch of salt and a pinch of baking powder. Rub in 50g cold, cubed butter until you have a fine bread crumb mixture then swiftly mix in 4-5 tbsp ice cold water. lightly bring together in your hands and roll into very small balls - around the size of a large grape. You can add some chives to this mix if you like.

It’s not unusual for different cultures to cook dumplings into their chicken soups. From Jewish Matzo balls - known as knaidel in Yiddish to Chinese dumpling soups and clear chicken broths with polish Pierogi or Italian chicken brodo with little tortellini. This is just one, easy home cooking way to get your dumpling fix!

RICE AND PASTA - Both work really well in this. Try not to add too much, you’ll need less than you think. Around 80-100g should do it.

Rice - Use basmati and cook in the broth for 15 mins or short grain and cook for 15-20 mins.

Pasta - Use the smallest shapes you can find - orzo, fregola, Pepe Bucato or mini macaroni - cook for 15-20 mins in the broth.

Pesto/Pistou - A dollop of pesto or French Pistou is really good spooned on top of this and swirled through. Make your own or use a good quality shop-brought.

Spice - a hot chilli oil wouldn’t go amiss. I like to add tinned sweetcorn to the soup then spoon over Mexican Salsa Matcha. It would also be nice with a punchy, crispy chilli oil.

Classic chicken soup

PREP 10 mins COOK 1 hour 30 mins SERVES 6 EASY

• 2 tbsp olive oil

• 2 large leeks, thickly sliced

• 2 large carrots, peeled and chopped

• 1 small bunch thyme, tied

• 1 whole medium free-range chicken - 1.3-1.4KG

• 4 chicken stock cubes

• 2 litres water

• 1 lemon, juiced (optional)

• 1 small bunch parsley, dill or tarragon finely chopped or a mix

• lots of bread and salted butter, to serve

Heat the oil in a large deep saucepan or casserole pot. Add the leek carrot and fry over a low heat for 5 mins. Nestle in the chicken, bay and thyme. Crumble in the chicken stock and cover with the water so the chicken is just submerged (you may need slightly more or less water) simmer gently, covered for 1 hour 30- 1 hour 45 mins or until the chicken is soft and the meat is falling away from the bones.

Remove the chicken with tongs and shred with two forks then return to the pan. Discard the bay and thyme. Squeeze in the lemon juice and season generously. Stir through your chosen herbs. Serve with a big hunk of bread and butter.

Good to know -

• Be careful with bones- if any of the small ones have broken off, fish them out and discard.

• This soup will keep up to 5 days and can be reheated in portions. If you’re adding pasta/rice you’ll need to take into consideration that as this sits the pasta/rice will absorb a lot of the liquid - top up the stock a little when reheating.

Coriander, coconut and chicken soup

PREP 15 MINS COOK 1 HOUR 30 MINS SERVES 5-6 EASY