01/05/2026
Friday night, sorted.
This chicken soup from is warming, nourishing and on the table in under 30 minutes, especially if you’ve got GOOD BONES on hand.👌
Stay tuned… we’ve been cooking up something brothy with . Landing next week.
Here’s how….
You’ll need:
4–6 cloves garlic, minced
1 leek (white part only), sliced
2 carrots, diced
2 celery stalks, diced
500g chicken thighs (or leftover roast chicken)
2 tsp fresh turmeric (or ½ tsp dried)
2 tsp fresh ginger, grated
1 tbsp fresh thyme (or 2 tsp dried)
1L chicken bone broth (GOOD BONES)
300ml water
Salt + pepper
Optional
Corn kernels (fresh or frozen)
1–2 red chillies, finely chopped
200g pasta (orzo, macaroni or GF)
Method:
Heat a drizzle of oil in a large pot over medium heat. Brown the chicken for a few minutes on each side, then remove and set aside.
In the same pot, cook leek, carrot and celery for 5–7 minutes until softened. Add a splash of broth to deglaze, scraping up all the good bits.
Stir through garlic, turmeric, ginger and thyme. Cook for a minute until fragrant.
Add pasta, pour in the remaining broth and water, then return the chicken to the pot. Add fresh corn here if using.
Bring to a gentle boil, then simmer for 20–25 minutes until the chicken is tender and pasta is cooked. Add frozen corn or chilli in the last 5 minutes if using.
Season to taste
