As the parents of two young lads, one of the charities very close to our hearts is Centre Point, the UK’s leading youth homelessness charity. Centre Point has recently launched a new fundraising initiative, The Big Broth. It’s a competition to find a new and exciting soup recipe. The winning recipe will be put into production by Yorkshire Provender this autumn with 20p from every pot sold going straight back into funding Centre Point’s work with the young homeless in London and other major UK cities. The competition closes very soon (end of this month) and they’re keen to get as many entries in as possible, so if you have a favourite soup recipe, please please take five minutes to enter the competition. It’s such a worthy cause. I’ve entered our new favourite, a slow cooked chicken leg soup which is deliciously warm and tasty, perfect for chilly days or to perk up anyone feeling under the weather.
Slow cooked chicken leg soup
Because everyone in our house seems to have been ill for months, I wanted to try and cook one of those delicious ‘chicken soup for the soul’ recipes that uses a whole chicken, but I’m aware that a whole chicken is quite expensive, so I decided to just use a pack of four chicken legs, which costs about two quid and is absolutely perfect for this recipe. You can bung in any old veg you have: leeks, root veg, herb stalks… just reserve the slightly fresher stuff for the second bit.
Feeds 4-6 generously
You will need:
1 pack 4 x chicken legs, skinned
2 chicken stock cubes
2 sticks celery
2 onions, roughly chopped
2 carrots, roughly chopped (don’t bother to peel)
2 carrots, peeled and diced
2 handfuls spring greens or cabbage, sliced
Couple of sprigs of fresh thyme
Firstly, using a large pan or stock pot, add the chicken legs then cover with two litres of water.
Bring to the boil, skimming off any fat or scum from the top.
Add in the celery, onions and two of the carrots (don’t bother about peeling this first lot of veg, they don’t go into the finished dish – I kept them and used them in a tomato sauce).
Sprinkle over the two stock cubes, then just turn it down, add a lid and simmer for about an hour and a half.
Now, strain the soup (don’t let the broth go down the sink! Remember to strain it into a large bowl or jug). As soon as the chicken is cool enough, pick all the meat off the bones.
Put the clear chicken broth back on the heat along with the chicken meat, fresh carrots, greens and thyme, and cook for about another half an hour. Season with salt and pepper and serve with fresh, crusty bread.
About Centre Point
Centre Point helps 9,200 vulnerable young people aged between 16 and 24 every year, helping them find a safe place to live, giving them health assessments and support for their physical and (more importantly, I think) mental health needs. The charity sets the young people they’ve helped on a path to independence and a job, and it’s a really worthy cause, in my opinion. As a family, we pay a small amount every month to sponsor a room to help a homeless young person, and it’s one of the things we do that makes me really happy.
The Big Broth
Click this link for more information on The Big Broth competition and information on how to enter,