Two ways to serve comforting chicken soup – with coconut cream and courgetti or with brown rice and spinach.
Hello my friends. It’s officially chicken soup season. I know this because it’s November, it’s cold, dark and we’ve had coughs and colds. This is the time of year that chicken soup comes to the rescue. Secretly, I’ve enjoyed having a bit of down-time this week. Hibernation mode is a good thing. The warm and cosy slippers are out and the candles are, too. I’d say I’ve been embracing the Danish art of hygge, but that might actually mean I’m on-trend, and that doesn’t happen often. Anyway, you really just need one chicken soup recipe to get you through the winter and then you need to know how to ‘customise’ it. If you’re into slow cooking, follow my original Slow Cooker Chicken Soup recipe and if stove-top cooking is more your thing, follow the recipe below and you’ll have an equally nourishing pan of chicken soup, with fall-off-the-bone chicken and soft onions and carrots. My favourite way of eating chicken soup this week has been to switch the dumplings/carby noodles that I usually add, for spiralised courgette or courgetti/zucchini noodles or zoodles – gosh, so many terms for one vegetable. Also, a splash of creamy coconut milk takes chicken soup to a whole new level. My second favourite way is to cook some basmati brown rice (separately to the soup) and then to add that in when cooked, along with a few handfuls of fresh spinach. And if you really want to, you could add all of the above – courgetti, brown rice, spinach and a splash of coconut milk or cream to your chicken soup – because that works too.
Love. This. Soup.
With Brown Rice and Spinach
And here’s the brown rice and spinach version…an equally happy bowl of soup.
What are you eating to keep yourself warm and cosy?
Stay tuned for more winter-ready recipes….