hi foodtube cariann here i’m going to
show you one of my favourite recipes
from my book it’s my mum’s chicken and
vegetable soup it’s a real comforting
recipe my mom used to make it for me
when I was ill when I was a kid this
soup usually serves about eight people
it’s delicious it’s healthy it’s really
like it’s almost like a big cuddle in a
bowl so here I’ve got a whole chicken
this is a free-range chicken but by all
means buy the best welfare that you can
afford I’m gonna cut off these little
ankle bits you’ll see I’m using scissors
I think it’s easier but if you feel more
comfortable with a knife then use a
knife and then I’m going to take off the
Parsons nose and then these extra little
loose bits of skin depending on your
chicken you can have a little bit extra
fat in the broth and it makes it a
little bit oily and no one likes oily
soup the wing tips just this little bit
cuz there’s not really anything in them
I’m gonna put this into a large heavy
pot so this is about a medium sized
chicken probably about a kilo and a half
I’m gonna wash my hands raw chicken can
carry bacteria I’m going to turn my
board over and now I need three nice
medium sized carrots I’m gonna peel
these with a speed peeler one of the
easiest peelers there is to use and you
can use these for like making salads
shaving cheese shaving chocolate carrots
are full of vitamin A and vitamin A is
really good for your eyes so eat your
carrots guys I’ve got the skins and I’m
just going to drop them in with the
chicken and then I’m gonna top this up
with some water
so we’ve got just enough water to cover
the chicken I’ve got some other veggies
that I’m going to put in the soup later
so I’m going to use the trimmings from
those now to flavor my stock a little
bit more medium to large leek take the
first layer off of that it’s a bit
gritty I’m not even gonna bother
chopping I’m just gonna rip it up and
chuck it in really alright and I’ve got
a nice sized onion so I’m just gonna
take the ends off of that
check them in as well even the hairy bit
don’t worry about it it’s getting
strained tops and the bottoms of the
carrots right so everything’s in here
doing its thing I want to bring it to
the boil and once it’s boiling I’m going
to turn it right down and simmer it for
about an hour or until the chicken is
cooked through so I’ll see you in a bit
right so this chicken has been boiling
away happily for about an hour and 10
minutes
and I’m gonna take it out be careful
when you’re doing this guys because you
can get splashed so wanna drain off all
that beautiful stock that we’ve made and
put the chicken on a plate
this looks ready and then we’re gonna
put that to one side to cool down for
later now in here you’ll see I’ve still
got all my little bits and bobs a nice
large bowl here and then I’m gonna
strain this beautiful stock into this
bowl it will all come together in the
end and you’ll know exactly what’s going
on and then I’m gonna put my stock also
to one side my pan is back on the low
heat I’m gonna put a tablespoon of olive
oil and while that’s warming up I am
going to chop my vegetables 1 medium
leek I’m just gonna take the end off it
doesn’t have to be fancy this is just
the base of our soup another great thing
about this soup that each serving counts
from one of your five a day
we want these to soften up nicely and
now I’m gonna chop some garlic I’ve got
four cloves of garlic here that have
been peeled in we go with the garlic at
this point I want to chuck in generous
sprig of fresh thyme thyme is one of my
if not my favorite herb and thyme and
chicken are great friends I’ve got an
onion that we took the ends off earlier
so we’ve got nice little chunks of onion
and in with those the same with the
carrots so I’m just gonna chop these in
half always flat side down down the
length just into nice little bite-size
chunks it is a good idea to have them
all rough
the same kind of size it doesn’t have to
be precise but there’s only for the fact
that they cook at the same time so in
with the lovely carrots soften those up
just for a couple of minutes right so
this has been softening up for about
five minutes come and have a look in
here my friends that just looks amazing
already I love the colors and it smells
great I’m gonna add half of a butternut
squash just been peeled and cut up into
chunks and 500 grams of potatoes that
have been scrubbed and not peeled 500
grams potatoes is probably about three
small to medium potatoes now I’m gonna
crumble in two organic chicken stock
cubes we’re gonna use our beautiful
stalks that we made when we were boiling
our chicken so in we go straight with
the stock be careful not to splash
yourself because it is still quite hot
so just give it a stir just to make sure
that the stock cubes have dissolved once
this comes to the boil I’m going to turn
down the heat and leave it to simmer for
about 15 to 20 minutes or until the
potatoes are tender right so my potatoes
are about five minutes away from being
cooked through I’m going to pick out the
thyme sprig pretty much all of the time
has come off of it so it’s done its work
I’ve started shredding my chicken so I’m
just gonna keep on with that we don’t
want the skin so I’m gonna take that off
and then straight in with our lovely
picked chicken just to warm it through
now I’m gonna give that another stir
right so while the chickens in here
warming through I’m gonna add the last
ingredient which is 200 grams of baby
spinach this has been washed already
plop it on the top just enough for it to
wilt down full of iron my son and I we
both like spicy food my daughter not so
much so instead of putting the chili in
the soup I’m just gonna chop some up and
sprinkle it on top of mine on top of his
and then hers will be fine not gonna
bother taking seeds out or anything like
that I’m gonna chop it all and what I
don’t use I’m gonna chuck in a freezer
bag put it in the freezer and use it
later
date okay so we’re gonna give this a
stir the spinach is wilted I’m gonna
give it one quick taste okay needs a
little pinch of salt and a little pinch
of pepper just to bring it all up
something a nice Bowl all of that
goodness a little bit of chopped chili
look how pretty that looks
it just live-ins it up and brings a lot
of color hmm that takes me right back
I’m a kid on the sofa wrapped up in a
duvet feeling all sorry for myself
because I feel rough and then my mom
gives me that and it just makes
everything cool better if you want to
have a look at my book you want to get
your own copy just click on it that’ll
take us as a link to buy it there are
loads more great recipes in there
head on over to my channel as well
subscribe to that it is free subscribe
to foodtube if you want that’s free too
but most importantly my friends enjoy
yourself and I’ll see you next time
happy cooking
you
show you one of my favourite recipes
from my book it’s my mum’s chicken and
vegetable soup it’s a real comforting
recipe my mom used to make it for me
when I was ill when I was a kid this
soup usually serves about eight people
it’s delicious it’s healthy it’s really
like it’s almost like a big cuddle in a
bowl so here I’ve got a whole chicken
this is a free-range chicken but by all
means buy the best welfare that you can
afford I’m gonna cut off these little
ankle bits you’ll see I’m using scissors
I think it’s easier but if you feel more
comfortable with a knife then use a
knife and then I’m going to take off the
Parsons nose and then these extra little
loose bits of skin depending on your
chicken you can have a little bit extra
fat in the broth and it makes it a
little bit oily and no one likes oily
soup the wing tips just this little bit
cuz there’s not really anything in them
I’m gonna put this into a large heavy
pot so this is about a medium sized
chicken probably about a kilo and a half
I’m gonna wash my hands raw chicken can
carry bacteria I’m going to turn my
board over and now I need three nice
medium sized carrots I’m gonna peel
these with a speed peeler one of the
easiest peelers there is to use and you
can use these for like making salads
shaving cheese shaving chocolate carrots
are full of vitamin A and vitamin A is
really good for your eyes so eat your
carrots guys I’ve got the skins and I’m
just going to drop them in with the
chicken and then I’m gonna top this up
with some water
so we’ve got just enough water to cover
the chicken I’ve got some other veggies
that I’m going to put in the soup later
so I’m going to use the trimmings from
those now to flavor my stock a little
bit more medium to large leek take the
first layer off of that it’s a bit
gritty I’m not even gonna bother
chopping I’m just gonna rip it up and
chuck it in really alright and I’ve got
a nice sized onion so I’m just gonna
take the ends off of that
check them in as well even the hairy bit
don’t worry about it it’s getting
strained tops and the bottoms of the
carrots right so everything’s in here
doing its thing I want to bring it to
the boil and once it’s boiling I’m going
to turn it right down and simmer it for
about an hour or until the chicken is
cooked through so I’ll see you in a bit
right so this chicken has been boiling
away happily for about an hour and 10
minutes
and I’m gonna take it out be careful
when you’re doing this guys because you
can get splashed so wanna drain off all
that beautiful stock that we’ve made and
put the chicken on a plate
this looks ready and then we’re gonna
put that to one side to cool down for
later now in here you’ll see I’ve still
got all my little bits and bobs a nice
large bowl here and then I’m gonna
strain this beautiful stock into this
bowl it will all come together in the
end and you’ll know exactly what’s going
on and then I’m gonna put my stock also
to one side my pan is back on the low
heat I’m gonna put a tablespoon of olive
oil and while that’s warming up I am
going to chop my vegetables 1 medium
leek I’m just gonna take the end off it
doesn’t have to be fancy this is just
the base of our soup another great thing
about this soup that each serving counts
from one of your five a day
we want these to soften up nicely and
now I’m gonna chop some garlic I’ve got
four cloves of garlic here that have
been peeled in we go with the garlic at
this point I want to chuck in generous
sprig of fresh thyme thyme is one of my
if not my favorite herb and thyme and
chicken are great friends I’ve got an
onion that we took the ends off earlier
so we’ve got nice little chunks of onion
and in with those the same with the
carrots so I’m just gonna chop these in
half always flat side down down the
length just into nice little bite-size
chunks it is a good idea to have them
all rough
the same kind of size it doesn’t have to
be precise but there’s only for the fact
that they cook at the same time so in
with the lovely carrots soften those up
just for a couple of minutes right so
this has been softening up for about
five minutes come and have a look in
here my friends that just looks amazing
already I love the colors and it smells
great I’m gonna add half of a butternut
squash just been peeled and cut up into
chunks and 500 grams of potatoes that
have been scrubbed and not peeled 500
grams potatoes is probably about three
small to medium potatoes now I’m gonna
crumble in two organic chicken stock
cubes we’re gonna use our beautiful
stalks that we made when we were boiling
our chicken so in we go straight with
the stock be careful not to splash
yourself because it is still quite hot
so just give it a stir just to make sure
that the stock cubes have dissolved once
this comes to the boil I’m going to turn
down the heat and leave it to simmer for
about 15 to 20 minutes or until the
potatoes are tender right so my potatoes
are about five minutes away from being
cooked through I’m going to pick out the
thyme sprig pretty much all of the time
has come off of it so it’s done its work
I’ve started shredding my chicken so I’m
just gonna keep on with that we don’t
want the skin so I’m gonna take that off
and then straight in with our lovely
picked chicken just to warm it through
now I’m gonna give that another stir
right so while the chickens in here
warming through I’m gonna add the last
ingredient which is 200 grams of baby
spinach this has been washed already
plop it on the top just enough for it to
wilt down full of iron my son and I we
both like spicy food my daughter not so
much so instead of putting the chili in
the soup I’m just gonna chop some up and
sprinkle it on top of mine on top of his
and then hers will be fine not gonna
bother taking seeds out or anything like
that I’m gonna chop it all and what I
don’t use I’m gonna chuck in a freezer
bag put it in the freezer and use it
later
date okay so we’re gonna give this a
stir the spinach is wilted I’m gonna
give it one quick taste okay needs a
little pinch of salt and a little pinch
of pepper just to bring it all up
something a nice Bowl all of that
goodness a little bit of chopped chili
look how pretty that looks
it just live-ins it up and brings a lot
of color hmm that takes me right back
I’m a kid on the sofa wrapped up in a
duvet feeling all sorry for myself
because I feel rough and then my mom
gives me that and it just makes
everything cool better if you want to
have a look at my book you want to get
your own copy just click on it that’ll
take us as a link to buy it there are
loads more great recipes in there
head on over to my channel as well
subscribe to that it is free subscribe
to foodtube if you want that’s free too
but most importantly my friends enjoy
yourself and I’ll see you next time
happy cooking
you
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