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Nurturing Chicken Soup

Course Entrée, Main Course, Soup
Cuisine International
Servings 6 people

Ingredients
  

  • 500 grams organic chicken thighs
  • 2 tbsp fresh thyme or rosemary finely chopped
  • 2 tbsp butter or olive oil
  • 1 large leek finely sliced
  • 2-3 cups chicken bone broth or chicken stock
  • 1/4 small white cabbage finely sliced
  • 2 medium carrots halved lengthways and cut into half moons
  • 2 cups kale centre ribs removed and sliced
  • 2 cups pumpkin peeled and chopped
  • 4 tbsp parsley finely chopped
  • 4 tbsp parmesan finely grated
  • olive oil for serving

Instructions
 

  • Roll the chicken thighs in the thyme or rosemary and sprinkle each side with a little salt and pepper.
  • Heat 1 tablespoon of butter a large pot over a low heat and fry the chicken on each side until lightly browned, approximately 10 minutes per side. Take the thighs out of the pan and set aside.
  • Melt another tablespoon of butter in the same pot and gently sweat the leek with a pinch of salt until soft, about 10 minutes. While the leek is cooking thinly slice the chicken thighs.
  • Pour the chicken broth into the same pot, bring to a gentle simmer, then put in the cabbage and carrots. Cover and cook for 20 minutes.
  • Stir in the kale, pumpkin and sliced chicken and cook for further 20 minutes, topping up with a little more broth or water if necessary.
  • Stir in the parsley and season the soup with salt and pepper to taste. Serve sprinkled with parmesan and a drizzle of olive oil.

Notes

Extra Ideas:

  • If you have leftover roast or poached chicken you can use that in place of the chicken thighs.
  • Try topping the soup with a spoon of pesto.
  • Vary the vegetables in the soup, using your favourites and those in season, such as fennel, silverbeet, spinach, sweet potatoes or parsnips.