Best Chicken Soup Ever
Ingredients
- 1 tbsp extra virgin oil
- 12 gloves garlic, crushed (feel free to add more)
- 2 brown onions, diced
- 3 large carrots, cut into half moons
- ½ bunch celery, roughly chopped
- 2 tbsp fresh grated ginger
- 2 tbsp fresh grated turmeric ( or tsp ground turmeric)
- 4L low sodium chicken broth
- 1 kg skinless chicken breast or thighs
- 450g frozen spinach
- 450g frozen kale
- 500g frozen peas
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried parsley
- ½ tsp salt
- Freshly ground black pepper
- 1 bunch parsley, roughly chopped
- Lemon to serve
Method
1. Place a large pot over medium high heat and add in oil. Once oil is hot, add in garlic and onion. Sauté and stir for a few minutes until onion becomes translucent.
2. Next add in grated ginger, turmeric dried rosemary, thyme and parsley. Sauté for 30 seconds then add in chicken broth, chicken breast, celery, carrots, frozen spinach, kale, salt and pepper.
3. Bring soup to a boil, making sure the chicken is covered by the broth.
4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas and parsley.
6. If you find that you don't have enough broth, feel free to add in another cup. Adjust seasonings for taste.
7. Serve with a squeeze of lemon and some fresh crusty bread.
Notes:
I used chicken broth from Broth Bar & Larder in Bronte on Belgrave St.
Feel free to add in some Israeli or pearl couscous for a heartier, thicker soup. Just add in 1 ½ cups at the same time as the chicken breast.