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Poached Chicken and Vegetable Soup

Ingredients

1.6kg Lilydale Free Range Whole Chicken

4 carrots, peeled and sliced

1 heart celery, sliced, yellow leaves reserved

12 new potatoes, peeled

A few sprigs fresh thyme

2 large handfuls peas

1 leek, washed and shredded

1 small bunch fresh flat-leaf parsley, leaves picked and chopped.

 

Method

1. Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.

2. Simmer on a medium heat for 1 1/2 hours or until the chicken is cooked through.

3. Remove the chicken from the pan and strain the broth. Save the vegetables for later. Put the broth back on high heat and allow to reduce for 15 minutes until there’s about 2 litres left.

4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for further 5 minutes, then remove the sprigs of thyme.

5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

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Chris' IGA Carina
881 Old Cleveland Road Carina 4152

Ph: 07 3398 1634
Fax: 07 3398 1110

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