This week for foodie Friday we’re sharing a super comforting recipe for those cold winter evenings! This warming chicken soup recipe comes from Nicole Pisani & Kate Adams’ “Magic Soup”, a recipe book bursting with delicious soup recipes full of goodness!
Chicken Soup for the Soul Recipe
- 4 chicken legs or 2 large chicken thighs, skin on and bone in
- 1/2 tsp ground turmeric
- 1 tsp fennel seeds
- a pinch of chilli flakes
- 1 tbsp groundnut oil
- olive oil, for frying
- approximately 500ml hot chicken stock (page 14)
- 4 dried or fresh curry leaves
- 2 garlic cloves, bashed, with skin on
- 2 bay leaves
- a few strips of unwaxed lemon zest
- 50g fresh peas
- 50g beansprouts
For the Eggs
- 300ml vegetable oil
- 3 eggs
- 50g plain flour
- 70g panko breadcrumbs
Nicole loves this soup because it feels like a really satisfying meal, but in soup form. ‘It’s soul food, you know. When you read the ingredients you can feel the goodness. My mouth begins to water. Everything just seems to come together for this soup – every ingredient knows its place.’
- In a large mixing bowl, toss the chicken pieces with the turmeric, fennel seeds, chilli flakes and groundnut oil. Leave to marinate for 30 minutes.
- Heat the oil in a large pan, add the curry leaves and stir for a few seconds to infuse the oil. Remove the leaves with a slotted spoon.
- Add the chicken pieces to the pan and brown on all sides, then pour in the hot stock, garlic, curry leaves, bay leaves and lemon zest.
- Simmer gently for 45 minutes to 1 hour, or until the meat easily falls off the bone.
- Meanwhile, boil 2 of the eggs for 6 minutes (start timing when you add the eggs to boiling water). Cool them under cold running water, then peel. Put the flour in a wide shallow bowl and season, beat the remaining egg in a second bowl, then tip the breadcrumbs into a third bowl.
- Heat the oil to 160°C/320°F. If you don’t have a thermometer, you can test the oil by carefully dropping in a small cube of bread, which should bubble immediately; if it drops to the bottom, the oil isn’t hot enough.
- Dip each boiled egg in the flour, then the beaten egg, then the breadcrumbs. Gently lower them into the oil with a slotted spoon and fry for about 5 minutes, or until crispy.
- Carefully remove them from the oil and drain on kitchen paper.
- Remove the chicken pieces from the soup and take the meat off the bones. Return the meat to the soup along with the peas and beansprouts. Divide the soup among the bowls and top with an egg.
Nicole Pisani & Kate Adams
Published in hardback by Orion on 12 Feb 2015
Available from Amazon