Paula Southworth

Nutritionist and Health Coach

BSc Nutrition and Sports Science

Massey University, Auckland

New Zealand

Chicken Soup (serves 6 - 8)

Ingredients:

 

4 litres chicken stock

6 – 8 chicken drumsticks

2 large carrots

2 sticks celery

1 onion

2 bay leaves

1 tsp whole black peppercorns

1 tsp salt

4 sprigs fresh thyme

4 sprigs fresh oregano

2 tsp chicken stock powder

3 Tbsp flour

¾ cup milk

½ bunch parsley


 Method:

  • Put all ingredients into a large stock pot.
  • Bring it to the boil & simmer with the lid ajar for 1 - 2 hours.
  • Scoop out the veg, chicken, spices & herbs  into a separate bowl.
  • Add chicken stock powder.
  • Mix flour with ½ cup water until you get a smooth paste.
  • Slowly pour it into the hot soup & whisk to prevents lumps forming.
  • Add milk & stir to blend it in.
  • Chop parsley & stir it into the soup.
  • Remove all the chicken meat from the bones & add back to the soup.
  • Serve with sourdough bread or toast.