Easy Chicken Soup

A good chicken soup is deliciously nourishing and good for the soul. It's one of my favourite things to have on a cold day. I usually make a large pot of soup and then freeze portion sizes so it can be popped in the fridge to defrost overnight ready to heat up when I'm tired after the day and just want to be nurtured. Team it with a slice or two of keto bread or a seeded bread, if you're extra hungry. It's a family favourite. 

Ingredients
1 tablespoon olive oil​
1 large brown onion, finely chopped
​4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed 
1 large carrot, finely chopped
1 celery stick, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
​1 tablespoon organic chicken bone broth powder
1/2 teaspoon whole black peppercorns
Sea salt, optional
1/4 cup finely chopped fresh flat-leaf parsley, extra

Method

1. Heat the oil in a large saucepan and add the onion. Cook, stirring often, for 5 minutes to soften.
2. ​Add the chicken, carrot, celery, garlic, parsley, thyme, water, bone broth powder and peppercorns,  and bring to the boil. Reduce heat to low and simmer, covered, for 40 minutes or until vegetables are very tender.
3. Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup
4. Taste and season with sea salt if needed. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Serves 4 
​
Will keep in an airtight container in the fridge for up to 3 days. Can be frozen for 2 months.

Copyright © Jan Purser