Poached Chicken, Celery Leek Soup

5
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (581.6 g)
  • Calories 424.6
  • Total Fat - 8.7 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 960 mg
  • Sodium - 1634.5 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.9 g
  • Protein - 72.3 g
  • Calcium - 115.1 mg
  • Iron - 11.8 mg
  • Vitamin C - 26.4 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the soup between bowls, sprinkle with dukkah and top with lemon balm leaves, if using, to serve.

Tips & Variations


No special items needed.

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