Classic chicken soup

Eating a bowl of this is like receiving a big warm hug from someone you love! - by Better Homes and Gardens

Andre Martin

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This is made for winter. It’s nourishing and good for the soul.

Ingredients

3 Tbsp extra virgin olive oil

6 skinless chicken thigh cutlets

Sea-salt flakes and freshly ground black pepper, to season

Bread rolls, to serve

VEGETABLES

3 carrots, sliced into 1cm-thick rounds 2 sticks celery, sliced into 1cm-thick pieces 1 brown onion, finely chopped 4 cloves garlic, smashed

HERBS AND SPICES

10 whole black peppercorns

1 fresh bay leaf (or 2 dried)

6 sprigs thyme

1 sprig rosemary

LIQUID

3L water

ADDITIONS

2 cups baby spinach leaves

GARNISH

1 handful flat-leaf parsley leaves

Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until just tender and lightly browned. Transfer to a bowl and set aside.

Step 1

Andre Martin
To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)

Step 2

Andre Martin
Return vegetables to pan.
Add herbs and spices.
Pour in liquid.

Step 5

Andre Martin
Cover with lid and cook over a medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.

Step 8

Andre Martin
When cool enough to handle, shred chicken meat off the bone. Discard bones. Finely chop chicken.

Step 9

Andre Martin
Return pan to a low heat and add chicken.

Step 10

Andre Martin
Stir in additions. Bring to a simmer and cook for 15 minutes.

Step 11

Andre Martin
Season. Ladle into serving bowls, top with garnish. Serve with rolls.