When I was about 9, my parents got divorced. The best thing they ever did in my opinion. They are as different as the sun and the moon and neither me or my brother have ever had any doubt that it was the best thing, they did for us. However, it brought a lot off changes into our lives. Some of them were good changes, however, it also brought its challenges with them.
I had to stay with my mum whilst my brother stayed with my dad. My brother is 4 years older than me. We were very close and still are very close, even when we don’t see each other that often. I was only allowed to see my dad every other weekend and it was hard, as I had always been very close to my dad. Anyone who knows us, says there is no doubt I’m his daughter. Both with looks and the ways we are. I got a lot of positive traits from my dad.
One of the things I really enjoyed when I used to visit my dad and brother in the weekends, was the food he used to cook for us. My dad is a really good cook, he loves cooking and puts a lot of care into it. Whereabout my mums cooking is rather horrendous (sorry mum) and more, let’s put this in a pot and cook it as quickly as possible. My mum’s food is either really plain or very hot and unbalanced. There are only one or two meals she really cooks to perfection.
One of the things my dad often cooked for us was soup, not always chicken soup but often and ohh my days how I loved it! To this day when I visit my dad in Denmark, I always ask him if he can make me soup. He normally does it as he knows it makes me very happy!
I have recreated the recipe he used, however, changed it slightly as I wanted to make it from leftover chicken from Sunday roast, instead of from a whole chicken. It almost tastes the same, but it will never be as delicious as the one my dad makes. Even if I use his recipe, it’s just not quite right.
Also, I haven’t made the traditional Danish meatballs and flour balls (melboller) we normally add to the soup back in Denmark, mainly as I still haven’t mastered the technique and they therefor don’t taste quite right.
The good thing is, that if you got enough leftover chicken meat and about 250ml soup you can turn all of this into a gorgeous chicken pie. If you are planning to make a pie, then you need about an extra 400g of chicken and 250 ml of soup.
Blip enjoyed the soup, Flipper didn’t but then he does have tonsillitis and an ear infection.
I served the soup as a starter before the chicken pie and I also have had it a few more times since.
I added a bit of pasta in for the kids, however, you can leave this out if you wish. I would recommend Anellini or Filini pasta, as they take very little time to heat up. You would only need a small handful of this.
The soup freezes perfectly as well
At least, 4 as a main course.
For the soup:
1 leek (green and white part)
1 thumb sized piece of fresh ginger
2 celery sticks
2 whole garlic cloves.
2 litters of water
Salt and pepper
Filling for the soup:
400 g chicken
50g Anellini or Filini Pasta (optional)
Salt and pepper
- Clean the leek and chop into 1 cm discs, also cut the carrots into 1 cm pieces, cut the onion into quarters, unpeel the garlic and slice the ginger into 5 match sticks.
- Add the carcase to the pot, and all the vegetables for the soup, (remember to reserve the vegetables that are for the filling of the soup). Now add the 2 litters of water and a teaspoon of salt and pepper. Put the lid on and gentle boil the soup for 1 hour and 15 minutes.
- If any white forms on the soup whilst simmering, gently remove with a spoon and continue to cook. You may have to do this several times during the cooking time. This ensures that the soup stay nice and clear.
- Now prepare the filling for the soup, ensuring the leftover chicken is cut into bite size pieces, peel the carrot and cut into 1 cm round disks. Also ensure to clean the leeks thoroughly and cut into 1 cm disks.
- After the 1hour and 15 minutes is up, sieve the soup and discard all the vegetables and the carcase of the chicken.
- Place the now clear soup back on the stove, season with salt and pepper and add all the filling for the soup. Including the pasta if you are planning to use it. Let it simmer for another 15 minutes or until the carrots are nice and soft.
Bon Appetite as my grandad would have said.
These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).
– This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.
Chicken +(carcase) £1.50
Celery sticks 10p
Garlic cloves. 6p
Pasta 99p/400g) x50g = 13p (https://www.tesco.com/groceries/en-GB/products/259347043)
Salt and pepper 2p
Total cost = £3.74 Per portion (3.74/4) = 94p per portion