Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.
15 mins to prep, 40 mins to cook
Ingredients
(serves 4)
- 4 (about 900g) chicken thigh cutlets, excess fat trimmed
- 1 large brown onion, halved, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 celery stick, trimmed, finely chopped
- 2 large garlic cloves, finely chopped
- 2 tbs finely chopped fresh continental parsley stems
- 6 sprigs fresh thyme, leaves picked
- 2L (8 cups) water
- 1/2 tsp whole black peppercorns
- Sea salt flakes
- 1/4 cup finely chopped fresh continental parsley, extra
Method
Step 1
Combine chicken, onion, carrot,
celery, garlic, parsley, thyme, water and peppercorns in a large
saucepan over medium-high heat. Bring to the boil. Reduce heat to low
and cook, covered, for 40 minutes or until vegetables are very tender.
Step 2
Use tongs to transfer the chicken to a
clean work surface. Hold with tongs and cut the chicken meat from the
bones. Discard bones. Finely chop the chicken meat and add to the soup.
Step 3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
pb notes:
Nice thinner chicken soup. Extra chicken used, and shredded chicken instead of chopped, was fine. Flavour with stock in beginning perhaps? Salt and pepper adds nicely to flavour. Reduces nicely too. Suggestion that it would also be nice with potato.
