Spring chicken soup
This recipe comes from the spring edition of Farro Fresh's Feast magazine.
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|1 whole||Chicken, size 16, corn fed|
|¼ cup||Extra virgin olive oil|
|1||Red onion, peeled and diced|
|1 stalk||Celery, inner white part, chopped|
|3 cloves||Garlic, finely chopped|
|2 medium||Zucchini, trimmed and coarsely chopped|
|1 can||Cherry tomatoes, drained of juice|
|100 g||Frozen peas|
|100 g||Green beans, tailed and chopped|
|4||Silverbeet leaves, chopped|
|1 small handful||Flat leaf (Italian) parsley, to garnish|
- To prepare the stock, place the chicken in a large saucepan and cover with water. Bring to the boil and simmer for 1 hour, 15 minutes. Allow chicken to sit in the hot water for 5 minutes before removing to a dish to cool.
- Strain the cooking liquid into a large bowl and place to the side. Once the chicken is cold enough to handle, shred the chicken flesh into a bowl and discard the skin and bones.
- To make your soup, heat oil in large saucepan and place over a medium heat. Add the onion, celery and garlic and cook for 5 minutes. Pour in the stock and chicken, bring back to the boil. Lower the heat and add the zucchini, cherry tomatoes, frozen peas, green beans, silverbeet leaves and lemon zest and cook for 4-5 minutes until vegetables are just cooked. Season to taste. Divide the soup between bowls, top with parsley and serve.