This soup is the epitome of nourishment and comfort. I’ve advised roasting a whole chicken to obtain the shredded meat (and give you a carcass for your next batch of stock). Alternatively, you can use leftover cooked chicken.
Serves: 6
INGREDIENTS
1 × size 14 or 16 free-range chicken (to yield 3 cups cooked meat)
olive oil for sautéing
1 leek, cut into thin rings
2 carrots, peeled and diced
2 stalks celery, finely diced
2 large garlic cloves, finely diced
1 teaspoon fennel seeds
1 tablespoon fresh thyme leaves (use 1 teaspoon if dried)
2 litres good-quality chicken stock (preferably homemade)
6 kale leaves, de-stemmed and cut into fine ribbons
2 × 340 gram packets kelp noodles
sea salt and ground black pepper
METHOD
Preheat oven to 180°C.
Season chicken generously with sea salt and ground black pepper. Roast for approximately 90 minutes until golden and the juices run clear when pierced. Set aside to cool a little before removing all the meat.
Heat a generous glug of olive oil in a soup pot over a medium heat. Add the leeks, carrots, celery and garlic. Cook for 5 minutes until the leeks are translucent and tender, stirring often. Add the fennel seeds and sauté for a further minute.
Add stock and thyme leaves. Simmer for 15 minutes. Add the chicken meat and cook for 3 minutes. Add the kale and kelp noodles and cook for a further minute.
The soup will last 3 days in an airtight container in the fridge.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.