Lemony Chicken soup
Recipe is an edited version of the original from Mr & Mrs Wilkinsons How it is at Home by Matt Wilkinson and Sharlee Gibb. Published by Hardie Grant 2017. Photography by Patricia Niven.
This is a quick and easy version of chicken soup that we love to have regularly. If we have recently had a roast chicken, we may have chicken stock in the fridge to use but the San Elk range of organic stock powders are our standby. Also, we have bunches of silverbeet in the garden and I often substitute this for the bok choy.
Lemony Chicken Soup
Serves 4
1 tablespoon extra virgin olive oil1 leek, remove dark green leaves, halved lengthways and sliced
500g free range chicken thighs
500ml chicken or vegetable stock
750ml water
2 pieces kombu, optional
½ cup soup pasta, like risoni or macaroni (I use a gluten free pasta)
1 lemon, zest and juice
1 bunch bok choy or similar, roughly chopped
Heat oil in a large saucepan, add leek and sauté until soft. Add chicken thighs and brown on each side. Add broth and water to cover the chicken, once it has come to the boil cover and reduce to low heat to simmer until the chicken is cooked through.
Remove chicken from the broth, allow to cool slightly. Add pasta into broth and cook for 10 minutes. In the meantime, use two forks to shred the chicken into pieces.
When the pasta is cooked, put the chicken, lemon juice and zest and bok choy into the broth for a further minute. Taste broth and add salt if needed.
Serve in bowls and enjoy!
Recipe is an edited version of the original from Mr & Mrs Wilkinsons How it is at Home by Matt Wilkinson and Sharlee Gibb. Published by Hardie Grant 2017. Photography by Patricia Niven.