Harissa is a Middle Eastern paste. It adds a kick of heat to this mild soup.
- Rinse chicken cavity. Place in a large saucepan with the leek, celery, peppercorns, garlic and parsley. Cover with cold water. Slowly bring to boil over medium heat. Skim fat from surface. Reduce heat to low. Partially cover. Simmer for 1 hour. Remove chicken. Set aside to cool slightly. Simmer stock for a further 15 minutes to develop the flavours.
- Strain stock through a sieve over a bowl. Discard solids. When chicken is cool enough to handle, remove and discard skin and bones. Shred meat from breasts and thighs, and set aside. Save remaining meat for another meal.
- Place 1.5L of the stock in a saucepan over high heat. Bring to boil. Reduce heat to medium. Add quinoa. Simmer for 15 minutes or until tender. Add carrot, zucchini and shredded chicken. Simmer for 5 minutes or until vegies are tender. Stir through spinach until it wilts. Season. Stir through a little harissa, if using.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set