Rosemary Stantons cold-busting chicken soup

Cooking Soups Rosemary Stantons cold-busting chicken soup

This is the ultimate feel-better soup – itll help get you back on track when you need it most.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and rosemary for 5 minutes or until soft.
  2. Add chicken, celery and chilli. Cover with water. Increase heat to high. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming the surface occasionally. Cool. Chill for 2 hours or overnight.
  3. Remove and discard fat from surface of stock. Transfer chicken to a chopping board. Discard skin and bones. Shred chicken.
  4. Bring the stock to the boil over high heat. Reduce heat to medium. Stir in sweet potato. Cook for 10 minutes or until tender. Stir in peas and chicken for 2-3 minutes or until heated through. Stir in soy sauce. Season with pepper.

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1 tbsp olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
1 tbsp chopped fresh rosemary
1.2kg whole fresh chicken, trimmed
1 celery stick, coarsely chopped
2 small fresh red chillies, seeded, finely chopped
1.5L-2L cold water
500g sweet potato, peeled, cut into 1.5cm pieces
150g frozen peas
2 tsp salt-reduced soy sauce

Adv

Autors
Preparation time
30
Cooking time
1:20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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