This simple chicken soup makes a great starter for two or a main meal for one. It’s a good use for leftover chicken from a roast.
Cooking time: 45 — 60mins
Serves: 1 — 2
Ingredients:
- 1 Onion or several small shallots
- 2 Carrots
- 3 cloves Garlic
- 1 litre Chicken stock
- 1 sprig fresh Rosemary
- handful fresh Thyme
- 1 Bay leaf
- few whole Peppercorns
- 1 whole star-anise
- 1 tsp tomato puree
- meat of one chicken leg (thigh & drumstick), cooked, roughly chopped
- handful fresh Parsley, finely chopped
Note: Be sure to use good quality stock in this dish as it relies very heavily on the flavour of the stock. Either make it yourself or buy real chicken stock.
Method:
- Roughly chop the onion, garlic and carrots
- Heat some olive oil in a medium-sized pan, when hot, add the vegetables and fry until they begin going brown
- Add the chicken stock, tomato puree, herbs and spices.
- Turn heat down low and simmer gently for ~30 mins.
- Sieve soup to remove vegetables, herbs and spices. Discard these and return the broth to the pan
- Add the cooked chicken and bring back to the boil.
- Simmer gently for a few minutes until chicken is warmed through.
- Add the finely chopped parsley.
- Serve immediately with crusty bread or croutons
Croutons are really easy to make, just cut a couple of slices of bread into small cubes, then fry in butter or olive oil until golden and crunchy. Place onto a piece of kitchen paper to drain excess fat until you’re ready to serve them.
