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How to make Rosemary Stanton's cold busting chicken soup

Yield = 4
Prep time: 0:30
Cook time: 1:20
Total time: 1:50

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon chopped fresh rosemary
  • 1.2kg Lilydale Free Range Whole Chicken, trimmed
  • 1 celery stick, coarsely chopped
  • 2 small fresh red chillies, seeded, finely chopped
  • 1.5L-2L (6-8 cups) cold water
  • 500g sweet potato, peeled, cut into 1.5cm pieces
  • 150g (1 cup) frozen peas
  • 2 teaspoons salt-reduced soy sauce

Method

  • Step 1 Heat the oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and rosemary for 5 minutes or until soft.
  • Step 2 Add chicken, celery and chilli. Cover with water. Increase heat to high. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming the surface occasionally. Cool. Chill for 2 hours or overnight.
  • Step 3 Remove and discard fat from surface of stock. Transfer chicken to a chopping board. Discard skin and bones. Shred chicken.
  • Step 4 Bring the stock to the boil over high heat. Reduce heat to medium. Stir in sweet potato. Cook for 10 minutes or until tender. Stir in peas and chicken for 2-3 minutes or until heated through. Stir in soy sauce. Season with pepper.