Chicken Broth Soup
Chicken Broth Soup
This is probably my favourite soup of all time! It uses less than 10 ingredients, but the flavour from the whole chicken and bones makes it phenomenal. Nutritious, wholesome and soooo good for the cooler months and when you have the sniffles.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek white part only, finely diced
- 2 carrots finely diced
- 5 celery sticks finely sliced
- 2 potatoes medium, diced
- 1.2 kg chicken whole, free range
- 1/2 bunch parsley roughly chopped
- sea salt & cracked black pepper
Instructions
- Place a large saucepan over medium heat. Add the olive oil and heat for 1 minute. Add the leek and cook, stirring, for 2 minutes. Add the carrot and celery and cook, stirring, for 4 minutes. Stir through the potato and cook for an extra 2 minutes.1 tablespoon extra virgin olive oil, 1 leek, 2 carrots, 5 celery sticks, 2 potatoes
- Wash the whole chicken under cold water and pat dry with paper towel. Place the chicken on top of the sautéed vegetables. Fill the pan with cold water, then cover with the lid and bring to the boil. Turn the heat right down and simmer for about 1 hour. You may need to flip the chicken over halfway through to get it fully submerged (use tongs and be careful).1.2 kg chicken
- Remove the whole chicken (carefully) and shred the meat from the carcass. Throw the meat back into the soup, along with the chopped parsley. You can leave it to simmer another 10 minutes if you want. Season well.1.2 kg chicken, 1/2 bunch parsley
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