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Country Chicken Soup

2015-05-27

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

Ingredients

  • 4 cups chicken stock
  • 13/4 cups water
  • 2 Irvine’s Chicken Breasts
  • 1 onion, chopped
  • 2 tbsps olive oil
  • 4 cloves garlic, finely chopped
  • 4 carrots, grated
  • 2 celery sticks, sliced
  • 1 potato, cubed
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tbsps fresh dill, finely chopped
  • 1 sprig dill for garnish

Method

Step 1

Bring water and stock to a simmer in a pan. Add the Irvine’s Chicken Breast and simmer, uncovered, for 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.

Step 2

Remove chicken and cool. Reserve poaching liquid.

Step 3

Cook the onion in oil in a heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the carrots, celery, salt and pepper and cook, covered, stirring occasionally, until softened, about 8-10 minutes. Add the poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

Step 4

Shred the chicken into strips (about 2cm long). When vegetables are cooked, stir the chicken into the soup and serve garnished with dill.

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