Cheats Cosy Chicken Soup

Autumn has well and truly arrived Down Under and it's got me thinking about all the cosy, warming and comforting recipes I want to make in the kitchen. Enter my Cheats Cosy Chicken Soup. What I want you to know about this healing soup is that yes, it's quick to make. Yes, it's super healthy. And yes, it's super cosy comfort food. But it's also incredibly fresh, savoury, and vibrant. In other words, it's a warm hug in a deep bowl.

Let's talk about the cheats!

I like nothing than more coming up with creative ways to cheat in the kitchen. Who doesn't?! And this recipe has not one, but two cheats that will see you holding your deepest bowl of chicken soup on the couch, in your best sweatpants, cosiest socks and a blanket wrapped around you in 40 minutes. How? Most chicken soups require you to make the broth or stock from scratch, and cook the chicken from scratch. Not here. Instead we cook with an organic chicken broth (or vegetable stock if you like) and we shred half a BBQ chicken with our fingers. Uh huh. How good is that! It's simple yet packs a flavour bomb in your mouth.

Why is this soup so good?

• I've added barley for a nutritious kick, which will stop you from wishing you had a thickly buttered slice of baguette to dip into the soup.

• It's loaded with autumnal greens, including kale and brussel sprouts.

• I love adding chilli to EVERYTHING so I like to give this soup an extra flu-fighting kick in the face with a sprinkling of chilli oil or a generous garnishing of dried chilli flakes.

• It has two cheats, not one that involves cooking with ready made chicken broth or vegetable stock, and shredding half a BBQ chicken from your local grocer.

• It takes 40 minutes from prep to cook to serving, and it stores in the fridge in an airtight container for up to 5 days. It also stores beautifully in an airtight container in the freezer for up to 3 months. Simply defrost it a few hours ahead or in the microwave, then warm it up on the stove or microwave.

Have I convinced you to make it this week? I hope so! Let's get cooking. And if you love my recipe (fingers crossed), I would love you to leave a 5 star rating below. Huge thank you's in advance! And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.

Cheats Cosy Chicken Soup

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Autumn has well and truly arrived Down Under and it's got me thinking about all the cosy, warming and comforting recipes I want to make in the kitchen. Enter my Cosy Cheats Chicken Soup. What I want you to know about this healing soup is that yes, it's quick to make. Yes, it's super healthy. And yes, it's super cosy comfort food. But it's also incredibly fresh, savoury, and vibrant. In other words, it's a warm hug in a bowl.

The thing is, I like nothing than more coming up with creative ways to cheat in the kitchen. Who doesn't?! And this recipe has not one, but two cheats that will see you holding your deepest bowl of chicken soup on the couch, in your best sweatpants, cosiest socks and a blanket wrapped around you is less than 40 minutes. How? Most chicken soups require you to make the broth or stock from scratch, and cook the chicken from scratch. Not here. Instead we cook with an organic chicken broth (or vegetable stock if you like) and we shred half a BBQ chicken with our fingers. Uh huh. How good is that! It's simple yet packs a flavour bomb in your mouth.

Ingredients

• 1/4 cup olive oil

• 2 shallots, sliced

• 1 large carrot, sliced

• 3 celery stalks, sliced

• 1 cup barley 

• 2L chicken broth or vegetable stock

• 2 cups (or 500ml) water

• 3 to 5 dried bay leaves

• 3 large kale leaves, sliced 

• 3 brussel sprouts, finely sliced

• 1/2 BBQ chicken, shredded with your fingers

• Sea salt and cracked pepper to season

• Dried chilli flakes (optional), to season

Directions

1. Place a large pot over stovetop on medium heat. Add oil and shallots. Cook until the shallots are soft (but not browned). 

2. Add carrots and celery. Cook for 3 to 5 minutes. Stir occasionally. 

3. Add barley and stir to coat in the oil and vegetables. Add broth (or stock) and water. Add barley leaves. Bring to boil then simmer on low heat until barley is al dente and almost cooked through.

4. Add kale, brussel sprouts and shredded chicken. Stir and season with sea salt and cracked pepper to taste. 

5. Serve with a sprinkle of chilli flakes on top, if desired. Add more sea salt and cracked pepper if desired.

An extra note:

• Why is this soup so good?

  • I've added barley for a nutritious kick, which will stop you from wishing you had a thickly buttered slice of baguette to dip into the soup.It's loaded with autumnal greens, including kale and brussel sprouts.

  • I love adding chilli to EVERYTHING so I like to give this soup an extra flu-fighting kick in the face with a sprinkling of chilli oil or a generous garnishing of dried chilli flakes.

  • It has two cheats, not one that involves cooking with ready made chicken broth or vegetable stock, and shredding half a BBQ chicken from your local grocer.

  • It takes 40 minutes from prep to cook to serving, and it stores in the fridge in an airtight container for up to 5 days. It also stores beautifully in an airtight container in the freezer for up to 3 months. Simply defrost it a few hours ahead or in the microwave, then warm it up on the stove or microwave.

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