Ingredients
- 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
Method
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.