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 & bones, makes it phenomenal!!!!
Nutritious, wholesome and SOOOO good for the cooler months and when you have the sniffles.
Serves 6-8
Ingredients:
1 tbs olive oil
1 whole free range chicken (about 1.2kg)
1 leek, white part only, finely diced
2 carrots, finely diced
5 celery sticks, finely sliced
2 medium potatoes, diced
1/2 bunch parsley, roughly chopped
Salt & Pepper
Method:
Place a large saucepan onto medium heat. Add olive oil and heat for 1 minutes. Add the chopped leek and stir for 2 minutes. Add the carrot & celery and stir for 4 minutes. Add the potato and stir through for an extra 2 minutes.
Wash the whole chicken under cold water and pat dry with paper towel. Add the whole chicken on top of the sautéed vegetables in the pot. Grab your kettle and fill with cold water until about an inch from the top of the saucepan. Cover with a lid and turn the heat right down to a simmer. Simmer for approx 25-30 minutes. You may need to flip the chicken over about half way through to get it fully submerged (use tongs and be careful).
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.