Modeltypeface’s Kitchen….#1 – CHICKEN SOUP!

Every model needs a little collection of recipes to cook. How do I know? Because, when I was travelling a lot more, I couldn’t cook for toffee. I remember my first time away in Paris – I didn’t even know what to buy in the shop, let alone buy what was nutritious, delicious AND sample size friendly. I wouldn’t say I got fat, but I definitely lost my glow and my tone when I was travelling. In Tokyo, I basically subsisted on apples, bread, peanut butter jelly and White Russians. Consequently, I got tubby, acne and glandular fever. If I did it now, I’d be able to make a few basic dishes, no matter where in the world I was, on the basic hobs you tend to get in model apartments – starting with a chicken soup.

Ps ps being able to cook also = instant popularity.

Chicken soup ticks all the boxes. You can make it in an hour, tops, although if you cook the bones for a up to 24 hours even more goodness – amino acids, minerals and collagen – will seep into the broth. It’s healthy and nutritious, perfect to come back to after a cold shoot outdoors or a hopeless-feeling day of castings. It’s low in calories, fat and sugar, although it has a bit of some of all of them as cutting these things out completely is a bad idea.

If I’m getting a cold, this is the perfect cure!

And finally, once you get the hang of it, you can try all sorts of varieties. Add ginger, chilli and spring onions for an Eastern twist, or ginger, coriander and warm spices such as turmeric and cumin for an Indian twist. You can add whatever vegetables you fancy and add rice quinoa or low cal rice noodles to make it more filling. For now, here’s my Cure-All Chicken Soup…


1 pack of free-range chicken thighs and drumsticks (you can also just buy a carcass from the butchers if you’re mega broke, or a whole chicken if you’re feeling flush. Just make sure it’s meat on the bone, for taste and nutritional benefits).

pat of butter (tastiest), slick of olive oil (lower in saturated fat) or spoonful of coconut oil (healthiest and the most stable cooking oil).

2 onions or leeks, chopped

2 carrots, chopped

3 sticks celery, chopped

2 cloves garlic, whole

1 potato, chopped (potatoes are healthy! But if you refuse, go for sweet potato)

1-2 cubes chicken stock

handful of fresh herbs (parsley or coriander are my faves but you can use anything you fancy – thyme, rosemary, dill will all work)

2 handfuls fresh kale (this is so good for you, and cheap – rich in iron and many other vitamins and minerals).

Salt and pepper, drizzle of extra virgin olive oil


Set a large saucepan on the job at a medium/high temperature. Heat the butter or oil in the pan, and add the leeks or onions until they soften slightly.

Add the carrots and celery, and let them cook together for 5 or so minutes.

Add the chicken to the pan until slightly browned on all sides.

Add the garlic and potatoes and let those cook for 1 minute.

Add enough water to cover the ingredients, the stock, as and the herbs with their stalks (keeping some aside to sprinkle when you serve your soup). Don’t overfill, or the soup will taste weak. Don’t under-fill, or it won’t be lovely and brothy. Season with salt and pepper.

Bring to the boil, then simmer for around 45 minutes. At around half and hour, add the kale (and any other vegetables you fancy whacking in) so that they’re not too mushy. The chicken should be cooked all the way through – there should be no pink bits of meat.

At this point, you can plate up and enjoy with a sprinkle of herbs, a squeeze of lemon and perhaps a whole meal pitta.

 imageIt’s super yummy and comforting, believe me! Instant cold-cure, too.


Super duper chicken broth

Remove the chicken, and separate the meat from the bone. Keep the chicken in a Tupperware – you can add it to the broth later, and add to salads and omelettes.

Put the bones back in the pan. Simmer the mixture for as long as you can – we’re talking hours here, even a whole day!

Strain the mixture (position a sieve over another saucepan, tip the mixture in the sieve and mush with a fork until dried out. I’d put the mushy leftovers in a plastic bag and then in the bin to avoid gross leaking bins!)

You can save this broth as a super low cal but nutritious soup if you have a lingerie shoot the next day and want to eat light. I wouldn’t recommend that as a regular thing at all, though – you need to eat a balanced diet. Otherwise you can add the chicken, veggies and even rice, or use it as a stock. Most of all – enjoy!!

Rebecca x

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