Ref: 215
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1500 ml
Water
500 g
Chicken thighs, boned skin removed
1 tbsp
Olive oil
4 Garlic cloves, minced
1 Onion, med diced
2 Carrot large, thinly sliced
2 Celery stalks, chopped
1 tbsp
Fresh ginger, grated
1 tsp
Turmeric ground
2 Chicken stock cube or gel pot
1 tsp
Fresh rosemary chopped
1 tsp
Fresh thyme chopped
1 tsp
Freshly ground black pepper
160 g
Couscous, rice or potato cubes cooked
120 g
Frozen peas
Method
Step 1
Place a suitable sized heavy pan over medium high heat & add oil. Once oil is hot, add in garlic, onion, carrots & celery, cook for a few minutes until onion becomes soft.
Step 2
Next add in grated ginger & turmeric. Fry for 30 seconds, then add in water, chicken stock, chicken thighs, rosemary, thyme, salt & pepper.
Step 3
3. Bring to a boil, then stir in couscous or rice or potato.
Step 4
4. Reduce heat to low & simmer uncovered for 20-25 minutes or until chicken is fully cooked.
Step 5
Once chicken is cooked, remove with a slotted spoon & transfer to a cutting board to shred with two forks remove the bone. Add chicken back to pot then stir in frozen peas. If you find that you don't have enough liquid, feel free to add in a little water. Everyone likes their soup differently.
Suggestion & Tips
To get more chicken flavour, you can fry chicken thigh skin until crispy, then grind or blitz to a paste with a little water & add to the soup at step 3.