Thursday, June 16, 2011

Whole Chicken Soup

This recipe originally published by David Herbert in the Weekend Australian Magazine has become a winter favourite of ours. It has a few ingredients admittedly but it easily serves 6 and so for Mary and me it provides a couple of meals.

Peel or scrub

6 carrots

3 parsnips

6 small turnips (or 1 small swede)

3 leeks

1 small onion studded with 2 cloves

2 celery stalks

1 clove garlic

Take a 1.5kg chicken put one of the sticks of celery inside it and place in a large pot.

Cut the leeks and all other vegies into 2cm (i.e bite size) thick rounds or chunks and surround the chicken with them. Add 2 bay leaves,garlic and 4 sprigs of thyme and cover the chicken with water or chicken stock. Bring to the boil and simmer gently uncovered for 1 hour. Salt and pepper to taste.

Serve portions of chicken (e.g break into legs , thighs, breast pieces etc ) in bowls sprinkled with as much of 2 tablespoons of chopped parsley and chives as desired and ladle the broth over as much as desired.

Match with a chardonnay and serve with farm buttered sourdough (optional of course)


  1. Perfect...only the farm buttered sourdough should be obligatory not optional!

  2. Thanks Collette. Lovely to hear from you. Great spread in the Saturday Magazine recently. Well deserved. I discovered you :-)


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