Chicken Soup
Comforting, warming, a kick of turmeric... This chicken soup is truly food for the soul.
Ingredients
- 50g butter (or extra virgin olive oil if you prefer)
- 1kg chicken thigh cutlets (on bone) or drumsticks, fat trimmed (cut in half if using thighs)
- 2 sticks celery, diced
- 1 carrot, diced
- ½ onion, diced
- 5 cloves garlic, crushed
- 1 bay leaf
- 4 sprigs thyme
- 7 stems parsley
- Cooking twine
- ¼ tsp turmeric
- 1L chicken stock
- 200g risoni
- 1 bunch spring onions, sliced
- Lemon wedges, to serve (optional)
Serves 4
Method
- Melt butter in a large pan or pot over medium (I like to use a wide pot because the larger surface area helps with speeding up the next step.
- Fry seasoned chicken legs and/or thighs until golden (about 2 mins each side). You may need to do this in two batches.
- Tie up thyme and parsley with cooking twine so you can pull it out easily.
- Add celery, carrot, onion, garlic, bay leaf, thyme, parsley, turmeric, a pinch of salt, chicken stock and 700ml water.
- Simmer with the lid on, until chicken is tender and falling off the bone (around 30 mins).
- Once the chicken is ready, remove it to a plate to cool.
- Remove thyme and parsley and discard.
- Simmer risoni in the soup for 7-10 minutes, until al dente.
- While the risoni is cooking, pick the chicken meat and return it to the pan.
- Serve topped with spring onion and a small squeeze of lemon if you like some acidity.