There is no flour, cream or egg thickening in this soup; the point of it is lightness. Keeping it clear is the one critical thing, and that comes down to skimming. Cut the vegetables large so they show in the bowl.
Ingredients
For the soup
For the top
Method
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Boil the chicken
Bring the thighs to the boil in cold water and lift off the scum with a spoon. This step decides how clear the soup will be.
-
Add the vegetables
Add the onion, carrot, celery and peppercorns. Cook gently for 40 minutes.
-
Take out the chicken
Lift out the thighs, shred the meat and discard the bones.
-
Cook the potato
Add the potato to the pan and boil for 12 minutes, then add the peas and cook for 5 minutes more.
-
Finish
Return the shredded chicken with the salt and heat for 3 minutes. Serve with parsley and lemon.
Tips
- Skip the skimming and the soup turns cloudy and heavy; stand over it for the first five minutes.
- If there is too much fat on the surface, chill it for an hour and lift off the set layer.
- Add ginger and garlic and it becomes a soup for a cold; put both in for the last 10 minutes.
Nutrition
155
kcal
15 g
Protein
4 g
Fat
15 g
Carbs
5 g
Sugar
3 g
Fibre
Values are per serving and approximate.