Chicken Soup

Serves: 6
Prep Time: 30 mins
Cooking Time: 140 mins


1.8 kg Gourmet Poultry Whole Chicken
6 black peppercorns
1 bay leaf
1 tablespoon chopped flat-leaf parsley stalks (reserve leaves)
3 sprigs thyme
3l water
1 tablespoon olive oil
1 leek, pale green and white part only, sliced
3 large carrots, chopped
4 sticks celery, chopped
1 cup soup pasta or risoni
1/2 cup chopped flat-leaf parsley leaves


Step 1
Place the chicken in a large heavy-based stockpot. Wrap the peppercorns, bay leaf, parsley stalks and thyme in a small square of muslin and tie with kitchen string to form a pouch. Add to the pan with the water.

Step 2
Cover and bring slowly to the boil over medium heat. Reduce the heat slightly and simmer for 1 hour.

Step 3
Meanwhile, heat the oil in a large frying pan over medium-low heat. Cook the leek, carrot and celery for 10 mins, stirring often, until tender.

Step 4
Transfer the vegetables to the stockpot. Simmer for a further 1 hour.

Step 5
Remove from heat. Carefully transfer the chicken to a board (in pieces if necessary). Cool slightly, then remove and discard skin and bones. Coarsely chop the meat.

Step 6
Return the chicken to the soup. Add the pasta and cook for 10 mins or until the pasta is tender. Season. Sprinkle with parsley leaves.

Gourmet Poultry