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:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!