Family
Chicken Soup

Ingredients

• 1.2kg chicken pieces (drumsticks and thighs)
• 2 large carrots, diced
• 3 celery stalks, diced
• 1 large brown onion, diced
• 4 cloves garlic, minced
• 2 litres chicken stock
• 1 cup small pasta (macaroni or stelline) or 2 medium potatoes, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• Fresh parsley to serve
• Salt and pepper
• 1 tablespoon olive oil

Method

1. 1
   Heat olive oil in a large pot over medium heat. Season chicken pieces with salt and pepper. Brown in batches 3–4 minutes per side. Remove and set aside.
2. 2
   In the same pot, add onion, carrot, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute.
3. 3
   Return chicken to the pot. Add stock, bay leaf, and thyme. Bring to a boil, then reduce to a low simmer. Cook 30 minutes until chicken is cooked through and falling from the bone.

   Skim any foam from the surface in the first few minutes for a cleaner broth.

4. 4
   Remove chicken pieces. Shred the meat and discard bones and skin. Return shredded chicken to the pot. Add pasta or potato and cook a further 10–12 minutes until tender.
5. 5
   Remove bay leaf. Taste and adjust seasoning generously — soup needs more salt than you think. Serve topped with fresh parsley.

Notes & Swaps