Winter is creeping in slowly here in New Zealand and it’s time for some hearty meals like this beautiful and extremely simple chicken soup.
For this recipe you will need:

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2 teaspoons olive oil
1 onion
1 small carrot, peeled
1 small fennel bulb (keep fronds for garnish)
2 cloves garlic
4 chicken stock cubes or 1 litre chicken stock
2 chicken legs (you can use chicken breast too)
1/2 cup long grain rice ( I like my soup thick so I put a little extra)
1 cup fresh or frozen peas
1 lemon (zest and juice)
A few mint leaves for garnish

First of all finely chop your onion, carrot and fennel bulb. Heat the olive oil in a large saucepan on a medium heat. Add all chopped veg to the pan as well as crushed garlic. Fry for around 5 minutes stirring regularly until the onion has softened.

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In the mean time if you are using chicken legs, take the skin off and cut them in half through the joint.

When your vegetables are ready, add the chicken stock and the chicken

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bring it to the boil. Simmer for ten minutes or until the chicken is cooked on medium low heat.
Take the chicken out.
Add the rice to the soup and bring to simmer. Cook for another ten minutes until the rice is tender. Then add the peas and lemon juice and cook for another 2 min.

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Meanwhile take the meat of the bone of the chicken and return it to the soup mixture. Taste and season with salt and black pepper.
Garnish with finely shredded mint, lemon zest and fennel fronds. Beautiful with fresh crusty bread.

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