WHEN I WAS IN A WHEELCHAIR FOR 6 WEEKS
AFTER CRACK-FRACTURING MY PELVIS,
Lauren Heydenrych brought us some chicken soup one night.
Simply the BEST!
Thank you Lauren!
We make it often!
We've shared the recipe many times!
Chicken Soup – Lauren Heydenrych – Judy Bray’s method.
Saute together-
1 large chopped onion
2 large grated carrots
Add-
2 chicken breasts
1 litre water (including
vegetable stock which I often have)
2 chicken stock cubes
When chicken is cooked, take the breasts out and cool
When chicken is cool, shred
Set aside in 2 portions -
shredded chicken
Set aside -
Some ladles of the onion/carrot/stock mix
Mix
together -
2 tablespoons corn starch (Maizena)
Barbecue or savoury sauce (I use 2 Steers sachets of BBQ sauce)
1 litre milk (or
3/4 or more litre water if you’re going to use milk powder – I do.)
(If you
use milk powder
Reserve 1/4 litre or less water with milk powder
for 1 litre)
(I found
adding the water with milk powder now has resulted in the milk curdling.)
Mix together and cook -
1 ½ cups frozen peas
1 tin creamstyle sweetcorn
Set aside -
peas, and corn mixture in 2 portions-
Set
aside-
½ cup cream
Add first half the shredded chicken to the carrots/onion mix
Stir in
the corn starch/sauce mixture (milk/water) to the carrots/onion mix
Heat
Thicken
the soup
When soup is hot
Add a
1/2 portion of cooked peas and corn
Stick
blend to smooth
When stick-blended soup
is hot and thickened,
Add hot
2nd portion of peas/corn
Add
heated 2nd portion of shredded chicken
(I like a partly chunky soup)
(If you
are using milk powder, add the ¼ cup or less (heated) water with all the milk powder
now)
Just
before serving
Add ½
cup cream (It sometimes curdles if added too soon)
Delicious – we think!
Enjoy!
