Chicken Soup
PREP TIME
15 Minutes
COOK TIME
Text content
TOTAL TIME
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INGREDIENTS
-
1 x Full Free-Range Chicken
-
5 x Carrots
-
1 x Head of Broccoli
-
4 x LEEKS
-
6 x Baby Marrows
-
1 x Onion
-
1 x Celery Stick
-
2 x Tablespoons Olive Oil
-
1 x Liter Vegetable or Chicken Stock
-
Salt and Pepper to taste
TIPS AND TRICKS
- If you want to save time, buy 2 x packets of pre-chopped veggies
- I always use a FULL Chicken with bone-in, but you can also use Chicken Pieces.
- Using Chicken with bone and skin on gives greater depth to the flavour
METHOD
- Place 2 x tablespoons of Olive Oil in large pot and heat
- Add chopped onion and leeks to the oil and sauté for approximately 3 minutes or until translucent
- Peel and chop all other ingredients into large chunks 2 to 3 cm big
- Put the full chicken in the pot and seal the skin on the chicken.
- Once you have slightly browned the skin around the chicken add all chopped vegetables and 1 liter stock.
- Cook at medium temperature on the stove for 45 minutes or until chicken is tender and falling apart.
- Remove from the stove.
- Take the Full chicken out of the pot and put in a colander to drain.
- Allow the Chicken to cool.
- Take all skin off and then shred all chicken off the bones and put back in the pot with your vegetables.
- Add Salt and Pepper to your taste.
- Serve
Serves 6 to 8 People
Chicken Soup
INGREDIENTS
-
1 x Full Free-Range Chicken
-
5 x Carrots
-
1 x Head of Broccoli
-
4 x LEEKS
-
6 x Baby Marrows
-
1 x Onion
-
1 x Celery Stick
-
2 x Tablespoons Olive Oil
-
1 x Liter Vegetable or Chicken Stock
-
Salt and Pepper to taste
TIPS AND TRICKS
- If you want to save time, buy 2 x packets of pre-chopped veggies
- I always use a FULL Chicken with bone-in, but you can also use Chicken Pieces.
- Using Chicken with bone and skin on gives greater depth to the flavour
METHOD
- Place 2 x tablespoons of Olive Oil in large pot and heat
- Add chopped onion and leeks to the oil and sauté for approximately 3 minutes or until translucent
- Peel and chop all other ingredients into large chunks 2 to 3 cm big
- Put the full chicken in the pot and seal the skin on the chicken.
- Once you have slightly browned the skin around the chicken add all chopped vegetables and 1 liter stock.
- Cook at medium temperature on the stove for 45 minutes or until chicken is tender and falling apart.
- Remove from the stove.
- Take the Full chicken out of the pot and put in a colander to drain.
- Allow the Chicken to cool.
- Take all skin off and then shred all chicken off the bones and put back in the pot with your vegetables.
- Add Salt and Pepper to your taste.
- Serve
Serves 6 to 8 People