Fresh Chicken and Vegetable Soup

Fresh Chicken and Vegetable Soup

Serves

4

Prep Time

20 mins

Cook Time

75 mins

  • 1 tbs olive oil
  • 1 brown onion, halved, skin on, sliced
  • 2 large garlic cloves, crushed
  • 2 bay leaves   
  • 3 carrots, peeled, thinly sliced
  • 3 stalks celery, halved lengthways, sliced
  • 1 whole fresh chicken, cleaned
  • 1 leek, halved lengthways, thinly sliced, rinsed, drained
  • 2 zucchini (325g), chopped
  • ½ cauliflower (325g), trimmed, sliced
  • ⅓  cup flat leaf parsley, chopped
  • 6 sprigs thyme, leaves removed
  • Sourdough, to serve

1

Heat oil in a large saucepan or stockpot over medium-high heat. Add onion, garlic and bay leaves. Sauté 4-5 minutes until the onion is soft. Add half the carrot and half the celery, reserving the rest for later. Cook, stirring often for 3 minutes until vegetables start to soften. Add the chicken, breast side down and 2 1/2 litres (10 cups) of water.

2

Bring to the boil. Cover with a lid, reduce heat and simmer, uncovered on medium heat for 1 hour or until the chicken is cooked through. Remove the chicken to a plate. Strain the stock, discarding the vegetables.

3

Return the stock to the pan and bring to the boil. Add the leek, zucchini, cauliflower and reserved carrot and celery. Simmer for 4-5 minutes until vegetables are tender.

4

Meanwhile, shred the cooked chicken, discarding the skin and bones. Add the chicken to the soup, taste and season with salt and pepper. Stir through parsley and thyme. Serve with baguette.

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