Chicken Soup

 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 2^nd portion of peas/corn

Add heated 2^nd 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!