It’s that time of year. No, not the great unveiling of the John Lewis Christmas advert, but lurgy season. A.K.A, Flu season. I didn’t get around to getting my flu jab, I didn’t really think it was necessary, but lo and behold who gets ill? Me.
Since I have 3 kids to look after, I kind of need to ignore my symptoms and get on with life. This Chilli Chicken Soup hit the spot nicely and flushed out those germs quicktime. It was rather tasty, so I thought I’d add it to our fabulous blog.
Usually I’ll drop some knowledge with a definition from Wiki, but since Chicken Soup is pretty self-explanatory, I thought I’d share this instead.
Chicken Soup – “Slang for legitimate. Eg, “Nah man it’s completely chicken soup.”” – Urban Dictionary
5 chicken thighs
5 tbs Lea & Perrins
1 tbs Tabasco sauce
1 tbs paprika
1 tbs dried garlic granules
1 tbs Knorr Aromat all-purpose savoury seasoning
1 tbs ground ginger
2 tsp ground black pepper
200g (cooked) Kidney beans
90g Fresh spinach
2 Whole cloves
Knorr chicken stockpot
1/2 tsp tomato purée
2 tbsp. unsalted butter
2 Garlic cloves
1/4 Red Chilli chopped (seeded, optional)
1 Bay leaf
1 tbs Parsley
1 tsp lime juice
Prep your (skinned and clean) chicken by adding the following ingredients –
Lea & Perrins, Tabasco sauce, paprika, dried garlic granules, Knorr Aromat all-purpose savoury seasoning, ground ginger, 1 tsp ground black pepper and half a chopped onion. Mix well and leave to marinade for roughly one hour, or even better, over night, covered in the fridge.
Melt the butter in a saucepan over a medium heat. Add chopped garlic, onion, and chopped Chillies (leave seeds in if you like it hot!); cook until golden, for about 4 minutes. Add your marinated Chicken along with Thyme, Parsley, Bay leaf, Black Pepper, Lime juice and water; bring to a boil and add 1 Knorr Chicken Stockpot. Reduce heat to low-medium, add chopped potatoes and cook for 35 minutes whilst covered. Add Kidney beans and Spinach and continue simmering for a further 5-7 minutes. Serve whilst hot.