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Ultimate chicken soup
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-
Ultimate chicken soup
Click on the arrows to view more photos
- Prep time:
- 15 min
- Cook time:
- 2 hrs 10 min
- Serves:
- 4
Ed Baines brings us the definitive chicken soup; a doddle to make, a delight to eat and chock-full of goodness to boot!
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Ingredients
- 250 ml olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 4 sticks celery
- 200 g fresh spinach
- 1 clove garlic, crushed
- 2 chicken legs
- 250 g cooked chickpeas
- 4 tbsp blanched flaked almonds, toasted
- 1 pint chicken stock
- 1 pint water
- 1 bay leaf
- 1 tbsp parsley, finely chopped
- black pepper
- 1 loaf ciabatta bread
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Method
1. Heat the oil in a large saucepan and gently fry the vegetables and garlic until softened. Add the chicken legs and continue cooking until they are golden brown.2. Stir in the chick peas and the almonds.
3. Pour in the stock, water and bay leaf and simmer covered for 2 hours.
4. Remove the legs and take off the skin. Shred the meat and return it to the pan.
5. Cut two slices from the ciabatta, break them into small pieces and add to the soup to thicken it.
6. Stir in the parsley and season to taste. Serve immediately, with the remaining ciabatta, toasted, cut into slices and rubbed with garlic.
Comments & Ratings
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Latest Comment
Making chicken soup with half water and half chicken stock is as surreal as a Monty Python sketch. Why not use two pints of chicken stock and no other ingredients?
Also, the flavour imparted to more than half a litre of water by two chickens legs is slightly stronger than that imparted by a photograph of an entire chicken.
stanco
Posted 07 Jan 2010 12:58 PM
Simple but delicous
RoyC13735
Posted 14 Nov 2009 1:07 AM
Can this be frozen pls, does anyone know ? ;0)
sam274
Posted 10 Nov 2008 9:35 PM
This recipe is classed as easy
Avg User rating
4 /5 (4 votes cast)
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