Poached Chicken, Celery Leek Soup
Recipe: #30731
October 21, 2018
Categories: Snacks, Chicken, Leek, Onions, Potluck, No Eggs, Non-Dairy, Whole Chicken, Chicken Dinner, more
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.