Chicken soup when under the weather
A quick dish when you're feeling in need of something nourishing.
I could only find boneless, skinless chicken thighs today but you can also use bone-in thighs or whole chicken legs which adds more flavour. It just takes longer to cook.
I also added little tortellini to the broth but you could leave these out altogether if you don't have any.
Ingredients
-
1 onion or 2 shallots
-
3 fat cloves of garlic
-
1 chilli
-
1 handful greens, like savoy cabbage or kale or chard
-
Optional: 100g tortellini
-
Parmesan, to serve
Cooking Instructions
-
1
Peel and finely slice the onion, garlic and chilli.
-
2
Add a good splash of olive oil to a large pan over a medium high heat. Add the chicken and briefly brown on both sides. Set aside on a plate.
-
3
Add the onion and herbs to the pan and cook over a medium-low heat for 10 minutes until softened. Add more oil if it's sticking. Stir often.
-
4
Add the garlic and chilli and cook for a further 2 mins. Stir often.
-
5
Return the chicken to the pan and stir well. Pour over enough hot water to cover the chicken.
-
6
Bring to the boil.
-
7
Meanwhile finely slice the greens. When slicing cabbage, layer up and roll up the leaves into a little parcel and slice crossways.
-
8
Reduce the heat to a simmer, cover with a lid and cook for 10 to 15 minutes or until the chicken is tender and cooked through. Add the greens for the final 5 mins
-
9
Using tongs, remove the chicken and greens to a bowl. Then turn the heat up on the broth and bring to a boil.
-
10
Add the tortellini (if using) and cook according to pack instructions.
-
11
Shred the chicken and divide between bowls with the cabbage.
-
12
Pour over the broth and tortellini, grate over some parmesan and serve with extra black pepper and olive oil.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments