Chicken soup - an all time winter favourite that warms you to your bones and comforts you when you're feeling under the weather. This is my version when I'm pushed for time and have a few random vegies left in the fridge at the end of the week. I like to always keep a few chicken breasts in the freezer for times like this! This soup is also delicious served the next day as the flavours develop and infuse right through - especially the lemon rind.
Ingredients:
Ingredients:
- Handful fresh sage leaves
- 2-3 chicken breasts
- 1 teaspoon finely grated lemon rind
- 1 leek, finely sliced
- 1 large turnip or swede, finely diced
- 3 celery sticks, finely diced
- 1 large carrot, finely diced
- 1 cup corn kernels
- 1 large sprig fresh thyme (removed from stalk)
- 1/2 can or 1-2 fresh chopped tomatoes
- 1 litre fresh chicken stock
- 1 teaspoon sweet Hungarian paprika
- 3 spring onions, chopped
- Fresh sprouts (I like broccoli sprouts, pea sprouts are also good!)
Method:
- Sweat the leek in a large pot over medium/high heat with a little oil until soft.
- Add sage, thyme, carrot, celery, turnip/swede, lemon rind and paprika and cook for 3 minutes, stirring well.
- Pour in stock and tomatoes and bring to the boil, then add chicken breasts and spring onion and reduce to a simmer.
- When the chicken is cooked (cut the fattest part open and make sure it is white all through), remove from soup and allow to cool slightly, then shred into strips and add back in.
- Season to taste with cracked pepper and sea salt and serve immediately, topped with fresh sprouts.
xT
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