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Serves
6
Prep
20
mins
Cooking
110
hrsmins
Find a recipe

Classic Chicken Soup

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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

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Related Products


  • McKenzie's Soup Mix 500g

  • McKenzie's Whole Black Peppercorn Grinder 55g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

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