Roasted Chicken Soup
EXCLUSIVE DIANA CHAN RECIPE
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Roasted Chicken Soup
Ingredients:
1 whole roasted chicken
(see below)
3 sticks of celery, diced
2 carrots, diced
1 brown onion, diced
½ tsp of mixed dried
herbs
2 bay leaves
1 tbsp of black
peppercorns
2 zucchinis, diced
A few sprigs of thyme
Extra virgin olive oil, for
cooking
Salt, to taste
FOR ROAST CHICKEN:
1 whole large sized
chicken
Extra virgin olive oil, to
drizzle
Salt and pepper, to taste
2 tbsp dijon mustard
6 cloves of garlic, bruised
A few sprigs of thyme
50g butter
GARNISH:
Parsley
Dill
Lemon, juice
Method:
-
- Preheat the oven to 180°C (fan forced)
-
- Roast the chicken in a WOLL Diamond Lite Oval Roaster, place it on a lined baking tray and season with extra virgin olive oil, salt, pepper and dijon mustard all over the skin. Place the garlic, thyme and butter under the skin and in the cavity. Roast in the oven for 1 ½ hours. You can do this a day or two before and have it ready to go.
-
- Place the WOLL Diamond Active Lite 24cm Low Pressure Pot over medium high heat and add in 2 tbsp of extra virgin olive oil.
-
- Add in the celery, carrots, and brown onion. Sauté and cook until fragrant.
-
- Add in the roast chicken and cover with enough water.
-
- Add in the dried herbs and peppercorns, simmer for 2 hours.
-
- Check after an hour and add in the zucchinis. Season with salt.
-
- After two hours, remove the chicken and shred off the meat. Place meat back into the soup and serve with some freshly chopped parsley, dill and a squeeze of lemon.
