So my love letter to Taggerty continues, today with some scenery and a deliciously fragrant chicken soup that was made by my lovely friend M.
I tend to make a fairly standard chicken noodle soup by boiling a whole chicken with vegetables and herbs, then shredding the chicken and adding in some noodles.
M’s soup was warm and comforting as any good chicken soup should be, but it was also rich and aromatic from the ginger and soy. With strands of egg throughout, the soup is reminiscent of stracciatella or avgolemono, albeit with unusual flavourings. Thick and delicious, I will be making this for myself very shortly. As a bonus, it is much quicker to make than my normal chicken soup recipe – win!
Next time you are feeling the beginnings of a cold, start making this soup, it’s like a warm blanket in a bowl.
Thanks to M for making this lovely soup and for sharing this recipe!
Fragrant chicken and egg soup
A generous piece of fresh ginger, crushed
3 gloves garlic, crushed
Splash of olive oil
4 pickling onions, peeled and chopped into small wedges (about sixths)
about 400g of free range chicken thighs
3 eggs, whisked
Generous splash of soy sauce
2 stalks of spring onion, finely chopped.
- Sauté garlic and ginger in olive oil in a stock pot (I use a 9 litre stock pot) on medium heat until clear – do not brown.
- Add the pickling onions to the garlic and ginger. Stir for a minute or two without browning.
- Rinse the chicken and cut off any excess fat. Add the chicken thighs to the pot. Fill the pot with cold water about halfway.
- Bring to the boil and allow to simmer, covered, for about 30 – 40 minutes to allow the chicken to cook and the flavours to develop.
- Remove the cooked chicken from the soup (do not turn the stove off – allow the soup to continue simmering) and use two forks to finely shred the chicken on a plate. Return the shredded chicken to the soup and stir.
- Using a wooden spoon, create a gentle “whirlpool” effect in the soup and slowly stream the whisked eggs into the soup.
- Add the soy sauce and stir it through. Season with salt and pepper, to taste.
- Stir the spring onion through the soup and sprinkle some on top as a garnish.