Frugal Food | Chicken and celery soup
I’ve made this soup a couple of times and it’s a thin soup that you can dip toasted bread into and has a unique flavour. It is very frugal when the celery is in season and doesn’t need much chicken.
1 bunch of celery (chopped)
1 large onion (chopped)
1 leg of chicken
1 teaspoon of herbs de Provence
salt and black pepper
Pour boiling water over your chicken leg and then simmer in a large saucepan until very tender. I half-filled my 1.5 litre saucepan. Then remove the bones from the chicken leg and return the meat to the saucepan. Add the rest of the ingredients and simmer for an hour. The salt and pepper should be to taste, but be careful not to add too much. You can add a little more water if the saucepan isn’t full.
This isn’t a thick soup, but full of flavour, because the celery has strong flavour and so does the chicken and herbs. It works out much cheaper, if you grow your own basil and celery. You can thicken it up by adding potato with the celery. It cost me about a pound to make 1.5 litres! That is cheaper than buying tinned soup and healthier.
Toast bread to dip in the soup or cut into small squares and float on the top like croutons.
There are more amazing blogs on the home page. Please comment if you like this recipe and want more!