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Traditional chicken soup

Nothing beats the cold better than some good old traditional chicken soup! Make this amazing recipe with great spices and herbs to get that immune system going again.

SERVES 6 // COOKING TIME 2 hours 30 min

3 tbsp olive oil
200 g leeks, halved
3 cloves garlic, peeled and crushed
2 onions, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery
1 tomato chopped
1 turnip, peeled and chopped
1 whole chicken (±1.3 kg)
4 L water
6 sprigs parsley
1 tsp dried thyme
1 bay leaf
Salt and black pepper

1. In a pot, fry all the vegetables until soft, 5–10 minutes.
2. Add the chicken, water, parsley, thyme, bay leaf, salt and pepper. Bring the soup to the boil, then simmer for 2 hours, skimming the foam and fat from the surface every 30 minutes.
3. Remove the celery, parsley, bay leaf and chicken.
4. Skin the chicken and use a fork to shred the meat from the bones.
5. Remove 2 cups soup and blend it until smooth. Add it back to the pot for a thicker, richer texture.
6. Return the shredded chicken to the pot and heat through.

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