The best chicken soup...

Seyfi is really into soup these days. I'm not sure if it is because he is coming home for lunch everyday, and a bowl of soup seems to hit the spot, or if it is because Belgium has the kind cold that goes right to your bones, and a bowl of soup warms up your soul, but he would like to have soup everyday, and I try to make sure he gets that. (Since I love him so much...)

At least once every week, I make a roast chicken. It is something that we all really love, and I always take the bones, add in a few more things and make a really lovely stock from them. Usually, I am adding in a carrot, an onion, some garlic, herbs and salt and pepper. This base really makes for the best soups.

However, lately we have been getting a bit bored of our roast chicken dinners, so I decided to glaze the chicken with a barbecue sauce (that I had made), mixed in with a bit more brown sugar and then watered down abit with some apple juice. I brushed my glaze on the chicken every ten minutes while it was in the oven, and the end result was a really lovely tasting chicken.

Now, I was not about to go without making my stock for my soups for the week, so I took the barbecue sauce bones and made my stock from that, but this time only adding some salt and pepper. The end result... a delicious, sweet, dark stock.

What I will share with you today is my recipe for the barbecue glaze and the ingredients that I added to the stock...

Barbecue Glaze

1 cup ketchup
3/4 cup apple juice
1/4 cup apple cider vinegar
8 tablespoons brown sugar
1 tablespoon honey mustard
1 tablespoon soya sauce
salt and pepper to taste

Bring to a bowl. Turn down and simmer for at least half an hour. If it seems too thick for glazing, add some more apple juice.
Brush on chicken every ten minutes while it is roasting.

Best Chicken Soup

1 carrot
1 leek
1 cup of cauliflower
1 celery stalk
1 tablespoon olive oil

Finely chop the vegetables and saute them in a stock pot in the olive oil.

6 cups of chicken stock (I use my barbecue glazed stock, but any stock is fine.)

Add to the sauteed vegetables, and bring to a boil.

1/2 cup green lentils

Add to the boiling stock, and let the soup simmer for at least 45 minutes.

1 cup soup noodles (I used some gluten free ones that I had made)

Add to the soup ten minutes before you want to serve it. Enjoy!



This soup really did turn out surprisingly delicious. I served it to a friend who also said it was wonderful, but the toughest critic of all, Alara ate two bowls of it so it must have been really good!