Frugal Food 3 | Soup
Chicken and vegetable soup
Chicken drumsticks (2 per person)
Onions ( 2 or 1 per person)
Carrots and swede
Chicken or vegetable stock
A little sunflower oil
I made this soup the other day and it’s delicious. I don’t measure anything really but I made 1500 ml. My soup bowl holds 300 ml and I made 5 bowls!
First fry the chopped onions in a little sunflower oil; cooking them slowly is best. I think proper cooks call this sweating them! Then when they are golden brown you can add the chicken drumsticks and brown them a little. I used 2 drumsticks and 2 onions. If you’re cooking for a family allow a couple of drumsticks per person and at least 1 onion per person. When the drumsticks are browned a little, add the chopped white cabbage. I used half a cabbage, use more if you’re cooking for a family. Then add your herbs, if you use mixed herbs they are usually the same as herbs as d’Provence. Then tomato puree from a tube, squeeze it like toothpaste and allow a couple of inches for each person. Then add the seasoning and fill up the saucepan with carrots and swede ( I used frozen carrots and swede). Finally fill the saucepan with stock that you made earlier. I sprinkled a little rice on the top to make the soup a little thicker, but that’s optional. Cook until the chicken comes off the bones and then fish out the bones. You can now add more stock and cook another 15 minutes or add a tin of carrots and cook for another 15 minutes.
You can make this more filling by serving it up with crusty bread or better still toasted bread. You can also add boiled potatoes to make it go around more if you have a family. Serve this on Halloween or bonfire night. It’s also great as a supper with toasted bread or a starter for Christmas lunch! It smells delicious when it’s cooking too.
Try replacing the chicken with turkey, lamb or pork. Try adding different vegetables, split peas (soak first) or spice it up with 5 spice! If you don’t have stock; use a chicken stock cube..