Marion's Lockdown Soup

Chicken and Carrot Soup

2 tbsp chicken fat (see below)
1 large onion cooked to melting
1 tsp salt
2.5 cms grated fresh ginger
2 celery sticks sliced very thin

3 or 4 carrots in shavings using a potato peeler or shredded
1 clove crushed garlic
1 tsp turmeric
Keep adding water until the carrot softens and breaks down

1 chicken stock cube or pot in 250 ml hot water (or use the chicken thigh bones and make your own)
1 tsp sugar for a glazed finish

Add chicken thigh ripped from the bone *.
Simmer 30 mins.
Break up the chicken or leave it chunky.

(*Using about 4 Chicken Thighs pre cooked on the bone with the skin on - Gas Mark 5 for 45 mins. Use Chicken fat for Onions to Melting).

Add water for consistency to taste.

Optionally garnish with a generous topping of Parmesan.

Serve with black pepper and crusty bread. 🌝 👐
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