Chicken soup is said to be a cure for the common cold; however, this healthy recipe uses some different herbs and spices to enhance the flavor, and will probably cure just about anything. The preparation time is only 15 minutes and the cooking time is 40 minutes, so you have a very popular dish to the table under one hour.
| Ingredients | Serves 4 |
| Chicken thigh cutlets, excess fat trimmed | approx 1 kg |
| Brown onion large, halved, finely chopped | 1 |
| Carrot large, peeled, finely chopped | 1 |
| Celery stick, trimmed, finely chopped | 1 |
| Garlic cloves large, finely chopped | 2 |
| Coriander finely chopped | 2 tbspns |
| Water | 2 liters |
| Black peppercorns whole | ½ tspn |
| Sea salt flakes | |
| Coriander finely chopped as garnish | 2 tbspns |
Cooking Method
Combine chicken, onion, carrot, celery, garlic, coriander, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra coriander and serve immediately.
