Chicken soup


  • 4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
  • 1 large brown onion, halved, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh continental parsley stems
  • 6 sprigs fresh thyme, leaves picked
  • 2L (8 cups) water
  • 1/2 teaspoon whole Black Peppercorns
  • Sea salt flakes
  • 1/4 cup finely chopped fresh continental parsley, extra


Step 1

Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender

Step 2

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.

Step 3

Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

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