Chicken Easy

Immunity-boosting chicken soup

Name: Immunity-boosting chicken soup
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6
Ingredients: 2 tbs olive oil; 1 broccoli, stem chopped, head cut into florets, chopped; 1 onion, chopped; 1 leek (white and light-green parts only), sliced; 2 celery stalks, chopped; 2 tbs thyme leaves; 4 garlic cloves, chopped; 10cm-piece (50g) ginger, peeled, finely chopped; 1 lemon, sliced; 1 bunch parsley, stalks chopped, leaves finely chopped; 1.7kg whole chicken; 8 cups (2L) Chicken Style Liquid Stock; 8 brussels sprouts; 1/2 bunch cavolo nero, leaves separated and shredded; 1/2 bunch dill, sprigs chopped; 1/2 cup (100g) quinoa; 2 tbs apple cider vinegar; Micro herbs, to serve

4 ratings

15m

1h 05m

Jump to recipe

by Warren Mendes

delicious. team

Jun 20, 2018

Packed with green vegies, this hearty chicken soup has added quinoa, ginger and lemon to nourish and warm you from the inside out

2 tbs olive oil
1 broccoli, stem chopped, head cut into florets, chopped
1 onion, chopped
1 leek (white and light-green parts only), sliced
2 celery stalks, chopped
2 tbs thyme leaves
4 garlic cloves, chopped
10cm-piece (50g) ginger, peeled, finely chopped
1 lemon, sliced
1 bunch continental parsley, stalks chopped, leaves finely chopped
1.7kg whole chicken
8 cups (2L) Massel Chicken Style Liquid Stock
8 brussels sprouts
1/2 bunch cavolo nero, leaves separated and shredded
1/2 bunch dill, sprigs chopped
1/2 cup (100g) quinoa
2 tbs apple cider vinegar
Micro herbs, to serve

Method

1.

Heat 2 tbs oil in a large saucepan over medium-high heat. Add the broccoli stem, onion, leek and celery, and cook for 3-4 minutes or until softened. Season and add the thyme, garlic and ginger, and cook for a further 1-2 minutes or until fragrant, then add the lemon slices and parsley stalks.
2.

Add chicken to the pan, breast-side down, with the stock and enough water to cover chicken. Bring to a simmer, cover and cook for 45 minutes or until chicken is cooked through. Skim any scum from surface if necessary.
3.

Remove chicken with tongs and set aside to cool slightly. Remove larger lemon slices and discard.
4.

Add the sprout mixture and quinoa to the soup and simmer for 10 minutes.
5.

Meanwhile, using your hands, shred chicken, discarding skin and bones, and add to pan.
6.

Stir through apple cider vinegar and season. Serve topped with micro herbs.