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"Baba's soup" - possibly the best chicken soup recipe ever

Our own Special Olympian and Commis Chef at The Barnstaple Hotel has kindly shared his favourite soup recipe with us.

Daniel Weston has autism and in 2015 he achieved a Great British bronze medal in cycling at the Special Olympics in Los Angeles.

He is currently striving to reach the Abu Dhabi Special Olympics in 2019, and he has the full backing of the Brend Hotel group in doing so.

Whilst working at The Barnstaple Hotel he also trains tirelessly for the Olympics - but has to raise his own funding to take part, as unlike the Olympics and Paralympics, there is no funding available.

Please read more on this and contribute to his success through our special news piece on Daniel.

Daniel Weston - Special Olympian

But whilst we're here, let's talk soup...

Straight from his own kitchen, Daniel calls this soup "Baba's Soup" as his Russian Grandmother taught him how to make it. You're more than welcome to copy this recipe at home. Take it from us, it's delicious.

Baba's Soup

INGREDIENTS
6 chicken thighs (skinned and boned)
2-3 sticks of celery (finely diced)
4 medium carrots, (finely diced)
1 green or red pepper (cut into small cubes)
1 parsnip (cut into small cubes)
1 medium onion (chopped)
1 medium-sized leek (sliced and cut into small pieces)
2 tablespoons chicken or vegetable granules, or 2 stock cubes
2-3 tablespoons chopped parsley
2.5 litres boiling water
1 large bay leaf
3 nests of Vermicelli (crushed)

PREPARATION
Bring 2.5 litres of water to the boil
Add chicken thighs, all chopped vegetables and bay leaf
Simmer for 30 minutes then remove chicken thighs
Continue to simmer soup on low heat, adding dissolved cubes or granules.
When cooled down, chop cooked chicken thighs into small pieces and put back into the soup
Continue simmering and add crushed vermicelli and chopped parsley
Add more seasoning to taste and continue simmering for another 5 minutes
Remove bay leaf before serving
Serve hot with crusty bread

And enjoy!