October 21, 2018
Dinner, Snacks, Soups/Stews,
Poultry, Chicken, Vegetables, Leek , Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Potluck, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Whole Chicken more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
Place the chicken, water, rosemary, onion, garlic, bay leaves and peppercorns in a large saucepan over high heat and bring to the boil, reduce heat to low and cook for 30 minutes or until the chicken is cooked through.
Remove the chicken, reserving the stock, and allow to cool slightly and using 2 forks, shred the meat and set aside, discarding the skin and bones and strain the reserved stock.
Place 2.5 litres of the strained stock in a large saucepan over high heat and bring to the boil and add the leek, celery, salt and shredded chicken and cook for 4 to 5 minutes or until the leek is softened.
Divide the soup between bowls, sprinkle with dukkah and top with lemon balm leaves, if using, to serve.
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