adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hearty chicken soup
Hearty chicken soup
0 Likes
Prep Time:
500 minutes
Cook Time:
140 minutes
Total Time:
640 minutes
Hearty winter vegetable and chicken soup, perfect as a standalone meal with crusty bread.
Ingredients:
  • 1.3kg whole chicken
  • 1 brown onion, chopped
  • 1 carrot, peeled, chopped
  • 2 large celery stalks, chopped
  • 10 black peppercorns
  • 2 dried bay leaves
  • 5 flat-leaf parsley stalks
  • 9.20 gm olive oil
  • 1 medium leek, trimmed, halved, washed, diced
  • 1 medium carrot, peeled, diced
  • 2 large celery stalks, diced
  • 300g swede
  • 1 medium zucchini, diced
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • crusty bread, to serve
Instructions:
  • Prepare the stock by rinsing the chicken under cold water, drying it with paper towels, and removing any excess fat. Place the chicken in a large saucepan with onion, carrot, celery, peppercorns, bay leaves, and parsley stalks. Pour in enough cold water to just cover the chicken. Bring to a boil, then reduce heat and simmer partially covered for 1 hour until the chicken is cooked through, skimming the surface as needed. Remove from heat.
  • Gently remove chicken from broth and place on a plate. Strain broth through a muslin-lined sieve into a large heatproof bowl, discarding vegetables. Allow stock to cool, then cover and refrigerate overnight.
  • Next, elegantly remove the skin and bones from the chicken, then delicately shred the meat. Cover and refrigerate overnight for optimal flavor melding.
  • Prepare a delicious soup by first gently heating the stock from the refrigerator in a saucepan. Remove any fat from the surface. Then, in the same saucepan, heat oil over medium-high heat and sauté leek and garlic for 5 minutes until the leek is soft. Next, add carrot, celery, and swede, and stir for another 5 minutes until the celery begins to soften.
  • Add flavorful stock and succulent chicken pieces to the saucepan. Cover and heat on high to bring to a boil. Reduce to low heat and simmer for 30 minutes. Add fresh zucchini and continue to simmer covered until vegetables are tender. Remove from heat, stir in fragrant chopped parsley, and serve this delicious soup with a side of crusty bread.

Similar Recipes