Name: Cure all Chicken noodle soup
Ingredients: 700g chicken thighs, skinless and boneless; 2 tbsp old bay seasoning or all purpose seasoning; 30g butter; 1 brown onion, peeled and diced; 2 carrots, peeled and diced; 2 sticks of celery, diced; 1 leek, sliced; 4 cloves garlic, peeled and minced or grated; 2 bay leaves; 4 sprigs thyme; 2 sprigs rosemary; 2.5 litres good quality chicken stock; Salt and pepper; 200g spaghetti, broken into 4 pieces; 15g flat leaf parsley, chopped

The soup that might just fix everything

I’m aware that saying this soup can cure all is a bold claim. And, unfortunately, I cannot promise it will mend your bones.

But will it improve your mood? Absolutely. Will it make you feel a little more human when you’re full of cold? I bloomin hope so. And will it make you want to wrap yourself in a blanket and cancel all your plans? Almost certainly. There is just something about chicken soup when you’re feeling rough. It’s hearty, warming, packed with herbs and spices and basically a hug in a mug.

Your freezer’s emergency comfort food

This is one I like to keep permanently stocked in my freezer, especially through the winter. Because when you’re ill, the last thing you want to do is stand in the kitchen chopping vegetables, cooking chicken and pretending you’re a functioning adult. You want a healing chicken soup ready to go.

I genuinely think we look forward to getting a mild cold just for the excuse to eat this with a ridiculous amount of crusty, buttered bread. Actually, writing this has made me feel like I might be coming down with something…

This recipe is an exclusive from my new book, Poppy Cooks: The Actually Delicious Batch Cookbook. And it’s exactly what batch cooking is about, making proper homemade food once and then having it ready when you need it most.

FAQs

Can I freeze this chicken soup?

You should be freezing it! Let the soup cool completely, then transfer it to an airtight container and freeze for up to 3 months.

If you’re planning to freeze some, keep the spaghetti separate and add it when you’re reheating.

Why shouldn’t I freeze the pasta in the soup?

Because nobody wants their lovely chicken soup ruined by pasta that’s gone soft and swollen. Freeze the soup without the spaghetti, then add fresh broken spaghetti when you reheat it. It’ll stay much nicer that way.

How do I reheat chicken soup from frozen?

For the best result, defrost it fully in the fridge overnight, then reheat according to the recipe.

You can also reheat it directly from frozen. Add the frozen soup to a saucepan and gently heat, stirring regularly, until piping hot. Once the stock has melted, bring it to a simmer, add the broken spaghetti and cook for 10–12 minutes, until al dente.

Can I make this without spaghetti?

Of course. The soup is delicious on its own, but personally I think the spaghetti makes it feel much more like a proper meal.

What can I serve with chicken soup?

Crusty bread. Obviously. Preferably heavily buttered, because why not?

How long will it last in the freezer?

It’ll keep for up to 3 months when stored properly in an airtight container.

Where can I find more batch recipes?

Cure all Chicken noodle soup

By Poppy Cooks

https://www.poppycooks.com/recipes/cure-all-chicken-noodle-soup/

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Ingredients

Metric Imperial

For the soup

Metric

700g chicken thighs, skinless and boneless
2 tbsp old bay seasoning or all purpose seasoning
30g butter
1 brown onion, peeled and diced
2 carrots, peeled and diced
2 sticks of celery, diced
1 leek, sliced
4 cloves garlic, peeled and minced or grated
2 bay leaves
4 sprigs thyme
2 sprigs rosemary
2.5 litres good quality chicken stock
Salt and pepper

Imperial

700g chicken thighs, skinless and boneless
2 tbsp old bay seasoning or all purpose seasoning
30g butter
1 brown onion, peeled and diced
2 carrots, peeled and diced
2 sticks of celery, diced
1 leek, sliced
4 cloves garlic, peeled and minced or grated
2 bay leaves
4 sprigs thyme
2 sprigs rosemary
2.5 litres good quality chicken stock
Salt and pepper

To finish