Serves: 5
There's nothing like a warm bowl of chicken soup in this Melbourne weather!
Simple to make and versatile.
You can add any vegetables you like, make a big batch for meal prep or freeze for another day.
INGREDIENTS:
Broth
- 1kg chicken drumsticks (skin removed)
- 1 brown onion
- 2 cloves garlic
- Small piece fresh ginger (or frozen/paste)
- Cinnamon stick
- Salt, pepper to taste
- Olive oil spray
- 8 cups water/ chicken stock or as required to fill pot
Additions
- Individual serve Rice noodles/ Glass noodles (40g)
- Mixed variety mushrooms/ bok choy/ any vegetables
- Fresh coriander and chilli to taste
METHOD:
- Spray olive oil spray in pot and add diced onion, crushed garlic and ginger. Stir for a few mins until onion softens.
- Add Chicken and cook on high heat for about 5-10mins until the chicken is lightly brown.
- Pour in water (or chicken stock if you prefer), add cinnamon stick, and bring heat to low to simmer. The longer you cook, the more flavour in the broth. Cover and leave on low heat up to two hours. Add salt and pepper to taste.
- Remove chicken and let it cool in another bowl. Remove the bones and discard, then shred the chicken and return to the broth.
- Add mushrooms, vegetables, and noodles. Cook for a few more mins and then serve.
- You can also add uncooked noodles and mushrooms into individual bowls, and then add chicken soup to each bowl and the noodles and vegetables will cook in a few mins.
- Add fresh coriander and chilli to taste.
Priscilla Elazar is an Accredited Practicing Dietitian and Sports Dietitian.
Click here to read her bio or book an appointment online.
