Chicken Soup For The Soul
Chicken Soup For The Soul
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 SO good for the cooler months and when you have the sniffles.
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 stir for 2 minutes. Add the carrot and celery and cook, stirring, 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. Place the chicken on top of the sautéed vegetables in the saucepan. 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 about 25–30 minutes. You may need to flip the chicken over about halfway 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 for another 10 minutes if you want. Season well.
Nutrition
Calories: 1421kcalCarbohydrates: 13gProtein: 2gFat: 152gSaturated Fat: 45gPolyunsaturated Fat: 32gMonounsaturated Fat: 68gCholesterol: 128mgSodium: 20mgPotassium: 319mgFiber: 2gSugar: 2gVitamin A: 3046IUVitamin C: 18mgCalcium: 24mgIron: 1mg
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