Chicken Soup

For me Winter is soup weather and there is nothing like a bowl of soup shared with friends and family on a cold night. Chicken soup is such a classic and I think I have found the perfect recipe. 

Chicken Soup

This doesn't have onion in it as my youngest sister is on a variation of the low FODMAP diet but I am sure you could add them in. Also I don't really use measurements but I try to have an equal amount of each veggie, so aim for around 1 cup of each finely chopped and go from there. Feel free to mix and match the veggies according to what you have on hand.

Serves 5 with enough for seconds and leftovers

• 1 zucchini 
• 2 carrots 
• 2-3 sticks of celery 
• 1 cup of mushrooms 
• 1 cup of frozen corn 
• Few cloves of garlic 
• Good amount of either baby spinach or silver beet. 
• 1.5kgs of chicken thigh fillets 
• good shake of dried Italian herbs 
• 4 chicken stock cubes 
• Squeeze of balsamic vinegar glaze (you could just use normal balsamic vinegar)
• Olive oil
• Spaghetti broken (optional)

1. Finely chop all the veggies and garlic, minus the corn. Set aside the baby spinach/silver beet.
2. In a pot put a few glugs of oil and throw in the veggies (except the baby spinach/silver beet)cook on medium heat for 10 minutes until the celery is translucent then add in the herbs and balsamic and cook for a further 5 minutes to get things really caramelised.
3. Add in the chicken thighs stirring to get them coated. 
4. Add in the 4 stock cubes followed by 3 litres of water.
5. Bring to a boil and then cover and simmer for between 1 - 1.5 hours 
6. Remove the chicken and shred it (it should happen really easily)
7. Return chicken and then bring the soup back up to a boil and add in the broken spaghetti if using and baby spinach/silver beet. 
8. Once spaghetti and/or baby spinach/silver beet is cooked, serve with bread if you desire.