Serves
6
Prep
20
mins
Cooking
110
hrsmins
Classic Chicken Soup
Directions
Step 1
Place chicken, onion, peppercorns and thyme in a large pot and cover with 3 litres water. Bring to the boil, reduce heat and simmer for 30 minutes until chicken is cooked through.
Step 2
Strain chicken and seasonings through a colander, reserving the liquid. Remove meat from chicken bones. Shred and set aside.
Step 3
Heat the oil in a large pot and add leek, carrots, celery and garlic. Cook until just tender. Add the Soup Mix and potatoes with 2 litres of the reserved cooking liquid. Simmer for approximately 30 minutes until soup mix is tender. Return chicken meat to pot and cook for a further 5 minutes until heated through. Season to taste and finish with parsley.
Tips
- For a quicker soup, use store bought chicken stock and shredded charcoal chicken
- Try adding shredded spinach or kale to soup
- Use any of the vegetable off cuts, such as celery leaves and carrot tops, to make the chicken stock
Ingredients
- 2 chicken maryland
- 1/2 onion, quartered
- 1 tsp McKenzie's Whole Black Peppercorn Grinder
- 1 sprig thyme
- 1 tbsp olive oil
- 1 leek, sliced
- 2 carrots, chopped
- 1 celery stick, sliced
- 3-4 garlic cloves, finely chopped
- 3/4 cup McKenzie's Soup Mix, rinsed
- 2 potatoes, diced
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- Optional for serving, flat leaf parsley
