Clear Chicken Soup
When someone in my family has a cold or flu, I always make a pot of this clear chicken soup. It is like a hug in the form of food. Easy recipe and packed with flavor.
Servings: 4
Calories: 188kcal
Ingredients
- 2 teaspoon olive oil
- 1 medium carrot diced (1 cup / 130g)
- 1 small leek chopped into rounds (1 cup / 115g)
- 3 garlic cloves peeled + smashed
- 1 tablespoon ginger minced
- 3 bay leaves
- 5 thyme sprigs / 1 tbsp or ½ teaspoon dried
- 2 rosemary sprigs / 1 tbsp or 1 teaspoon dried
- ½ teaspoon salt or more to taste
- ¼ teaspoon cracked black pepper
- 2 chicken thighs 350g
- 2 chicken drumsticks 300g
- 10 cups boiled water 2.4l, or 6 cups/1.4l for Instant pot
TO SERVE
- 1 tablespoon fresh coriander or parsley finely chopped
- 2 spring onions finely chopped (30g)
Instructions
- Remove the chicken skin from the thighs and drumsticks.
On the hob
- Heat the olive oil in a large pot. Add the carrot and cook for 3 minutes until slightly golden. Add the leek for 2 minutes, then the garlic, ginger, herbs and bay leaves for 1 minute.
- Add the water, chicken, salt and black pepper and stir.
- Bring to a boil, then reduce the heat to medium/low. With the lid on slightly ajar, let the soup simmer for 90 minutes. After 1 hour, break the chicken off the bones using 2 forks to help it cook faster.
Instant Pot
- Add the olive oil to the pot. Heat on sauté mode then add the carrot for 3 minutes until golden. Add the leek for 2 minutes, then the garlic and ginger for 1 further minute.
- Add the chicken, bay leaves, thyme, rosemary, 6 cups of water, salt, and black pepper, and stir.
- Close the lid and set the valve to closed. Select PRESSURE COOK high for 7 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Making Soup
- Strain the soup using a fine-mesh strainer. To get a very clear soup, use a muslin cloth.
- Take out the chicken pieces from the strainer and shred them. Discard the bones and veg.
- Add a few shredded pieces of chicken to your bowl and pour the clear soup on top.
- Garnish with coriander or parsley and spring onions.
Notes
o.4g net carbs per portion. Makes 4 servings of 1.5 cups (350ml) each.
Cuts of chicken - You can use 2 whole legs instead of the 2 thighs and 2 drumsticks. Just make sure they have the bones in as this is what’s going to give your clear chicken soup lots of flavor and collagen.
Store in an airtight container in the fridge for up to 4 days. Or, fill it into individual containers and freeze leftovers for up to 3 months. You can freeze the soup with or without the chicken.
Nutrition
Serving: 350ml | Calories: 188kcal | Total Carbohydrates: 0.6g | Protein: 27g | Fat: 7.9g | Saturated Fat: 1.7g | Fiber: 0.2g | Sugar: 0.2g
