Chicken Soup

• tổng thời gian: 1 hour 3 minutes

Nguyên liệu

Full recipe:

2-3 roughly chopped carrots

1 chopped white onion

cabbage leaves/ or leeks/celery

6 garlic cloves

1 chicken leg

A handful of chicken bone pieces/off cuts (leftover roast chicken carcass is great for this)

1 cup sweetcorn

1 egg

1 tbsp cornflour

Seasonings:

2tsp Sea salt

1 tsp black peppercorns

3 bay leaves

Rosemary sprig

1 ½ tsp dried mixed herbs

1tsp dried parsley

1tsp dried thyme

5 small whole dried red chillis

1 tsp cumin seeds (optional)

Roughly chop all your veggies, don’t bother peeling anything just thoroughly clean, I leave in the onion & garlic skins as they hold many nutrients/add colour but this is optional.

Sautee the veggies in a pan with olive oil and add your seasonings

Hướng dẫn

Marinate your chicken in olive oil and your seasonings of choice, roast in the oven at 225c until golden, doesn’t need to be cooked through.

Add the chicken in with the veggies and top with enough water to almost reach the top of the pan, close the lid and let it slowly simmer on a low heat for MIN 1 hour or as long as you can (I did 2.5🫠) do not let it come to a boil at this point. Skim off any foam.

Once the stock is ready, take out the chicken, shred and set aside. Strain the stock and pour back into the pan, taste & add more s/p - Add in the sweetcorn & bring to a boil

Make a cornflour slurry w 1 tbsp cornflour & water, stir this into the soup

After a few mins add in the shredded chicken and stir in one scrambled egg, top with fresh herbs (coriander/parsley) & a teaspoon of chilli flakes & serve with crusty toasty buttered bread😋