A recipe from Georgie. But not the ‘No Knead’ bread Georgie.
A Friend of The Menagerie, Georgie Hanby, has been kind enough to share her favourite soup recipe with us. She is a big believer in its medicinal qualities and says it’s a cinch to make, even when you’re on death’s door. She swears by the first ingredient (packet noodle soup). However, according to Kerry, chicken stock is a good substitute if there’s no packet soup in the cupboard.
Ingredients: (makes about 4 litres)
3 packets of your favourite chicken noodle soup.
3 big brown onions.
3 large carrots.
Half bunch of celery – including the leaves.
At least one MASSIVE bunch of flat leaf parsley and anything else green you fancy.
As much garlic as you like – at least 4 cloves.
As many red Birdseye chilies as you can handle.
3-4 free range chicken breast fillets.
The best quality olive oil you can afford.
Murray River pink salt (is there any other?).
Note from Georgie: You should add ingredients as you see fit. Love Rosemary? Get it in there. Throw in some rocket. Make it your own.
Method: (Ready as fast as the water boils)
You can chop by hand if you fancy, but when Georgie makes this soup, it’s needed in a hurry. So, she uses a food processor to make haste.
She says to: Blitz the proverbial out of the onion, carrot and celery; to create a finely diced mirepoix. Heat some olive oil in your biggest soup pot and sauté your mirepoix. Pop the kettle on, you’ll need to add boiling water soon. Once your mirepoix is nicely softened, add the boiling water, and all 3 packets of soup. Add another 2-3 litres of cold water, and let it come to the boil.
Back to the blender to blitz all remaining ingredients – chicken, chilli, parsley and garlic. You’ll end up with a chicken mince flecked with parsley and chilli. As soon as your soup has come to the boil, add your mince mix to the soup and stir to ensure it all breaks apart and is evenly distributed. (Georgie says to use a giant whisk). The chicken cooks instantly. Season to taste and imbibe immediately.
Note: If you want the soup to be thicker, add Acini De Pepe (that really teeny, tiny Italian soup pasta). But Georgie says, ‘be warned’: wash it well and only add it in the last 4 minutes of cooking – it has a tendency to mush up and turn the soup gluggy. If you’re making a big batch and planning to freeze and reheat, omit pasta and only add later when you’re reheating and ready to eat.
