"Skinny" Chicken Soup Recipe

"Skinny" Chicken Soup

Recipe by Jackie Cameron

It's a good idea to use chicken for its versatility and high-protein, as well as vitamin and mineral content. Try my very simple nutrient booster which I call skinny chicken soup. It's a thin soup with mushrooms and shredded chicken. Left-over or extra chicken can be used in the following day's lunch salad. If you find you're missing a creamy soup or stew, make it with evaporated milk or even sour cream. Yoghurt for your dips, spreads, dressings and stews works well too.

Yields : 6 People

Ingredients:

Stock

3(145gr) Carrots, peeled, cut in ½

65gr Celery

1 (125gr) Leeks

2 (340gr) Onions, cut in ¼

3 (15gr) Garlic Cloves

1 (1500gr) Chicken, whole

15 Whole Black Peppercorns

2 Bay Leaves

2 Thyme sprigs

3L Water

5ml Fine Salt

Extras :

150 g Button Mushrooms, sliced

5 g Grated Garlic

1 Squeeze Lemon Juice

20 g Chives, snipped

Method :

1) Place all the stock ingredients into a medium sized pot

2) Bring to the boil, reduce heat and simmer for 20 - 30minutes until flavours develop

3) Remove chicken from the liquid and then from the bones-roughly flake

4) Stain the liquid through an oil filter. Keeping chicken but discarding cooked vegetables

5) Place the liquid back into the pot, reduce by half

6) When almost reduced, add button mushrooms, the flaked chicken meat (about 500gr), 5gr grated garlic, squeeze of lemon juice, snipped chives and season with salt

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713