This is a healthy, wholesome and easy chicken recipe. It is somewhere between a soup and a casserole – and if you want to make it even more substantial (or simply make it go further), you can serve it with rice. You can also thicken it with a little cornflour and serve it with potatoes and vegetables. It tastes wonderful because the chicken is cooked whole with the vegetables and herbs, much in the same way that you would make a chicken stock so none of the flavour is lost. There is something wonderfully comforting about this recipe. I tend to make a big vat of it (using an extra large chicken and adding a few extra vegetables) so I can put some in the freezer. I normally include leeks as well but I didn’t have any this time…and just nipping out to the shops is not an option at the moment!
If you want to thicken it, mix 2 tbsp cornflour with 2 tbsp water in a small bowl. Bring the soup up to simmering temperature. Gradually stir in the cornflour mixture and allow it to thicken – you may not need it all.