Poached Chicken, Celery Leek Soup
Created by ImPat on October 21, 2018
- Servings: 5
- Prep Time: 15m
- Cook Time: 50m
- Recipe #30731
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.
Nutritional Facts
- 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