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Chicken and quinoa soup
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Spice up your soup with fiery Harissa paste from the Middle East.
Ingredients:
  • 1.3kg free-range chicken
  • 1 leek, white part only, sliced
  • 3 celery sticks, coarsely chopped
  • 10 black peppercorns
  • 4 garlic cloves, peeled
  • Handful fresh continental parsley stalks
  • 100g (1/2 cup) quinoa, rinsed, drained
  • 1 large zucchini, trimmed, finely chopped
  • 75g baby spinach leaves
  • Harissa, to serve (optional)
Instructions:
  • Start by rinsing the chicken cavity, then combine it with leek, celery, peppercorns, garlic, and parsley in a large saucepan. Cover everything with cold water and slowly bring it to a boil over medium heat. Skim off any fat from the surface, then reduce the heat to low and simmer partially covered for 1 hour. Remove the chicken and let it cool slightly. Allow the stock to simmer for an additional 15 minutes to enhance the flavors.
  • Pass the stock through a sieve into a bowl to remove solids. Once the chicken has cooled, discard the skin and bones. Shred the breast and thigh meat, and set aside. Store any remaining meat for later use.
  • In a saucepan, bring 1.5L of stock to a boil over high heat. Reduce heat to medium and add quinoa. Simmer for 15 minutes until tender. Add carrot, zucchini, and shredded chicken; simmer for 5 minutes until veggies are tender. Stir in spinach until wilted. Season to taste and add a touch of harissa, if desired.

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