Ingredients
- 1.6 kilogram whole chicken
- 3 litres water, cold
- 1 sprig rosemary
- 1 onion, peeled and quartered
- 1 bulb garlic, halved
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 2 leeks, trimmed and thinly sliced
- 6 stalks celery, thinly sliced
- 2 teaspoons sea salt flakes
- 2 tablespoons dukkah (store bought fine)
- Micro lemon balm leaves (baby leaves) (optional) to serve
How to Make
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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.
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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.
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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.
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Step 4: Divide the soup between bowls, sprinkle with dukkah and top with lemon balm leaves, if using, to serve.
We hope you enjoy this recipe!
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