Rosemary Stantons cold-busting chicken soup
- 09.03.2017
- 1 464
This is the ultimate feel-better soup – itll help get you back on track when you need it most.
Recipe «Rosemary Stantons cold-busting chicken soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 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.
Ingredients:
- 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
Instructions
- Heat the oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and rosemary for 5 minutes or until soft.
- 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.
- Remove and discard fat from surface of stock. Transfer chicken to a chopping board. Discard skin and bones. Shred chicken.
- 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.