Clear Chicken Soup

Name: Clear Chicken Soup
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 serving
Ingredients: 2 teaspoon olive oil; 1 medium carrot; 1 small leek; 3 garlic cloves; 1 tablespoon ginger; 3 bay leaves; 5 thyme sprigs / 1 tbsp; 2 rosemary sprigs / 1 tbsp; ½ teaspoon salt; ¼ teaspoon cracked black pepper; 2 chicken thighs; 2 chicken drumsticks; 10 cups boiled water; 1 tablespoon fresh coriander or parsley; 2 spring onions

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings
4
Calories
188 kcal
Course
Main Course
Cuisine
British

Clear Chicken Soup

Raiden Walker

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When someone in my family has a cold or flu, I always make a pot of this clear chicken soup. It is like a hug in the form of food. Easy recipe and packed with flavor.

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Ingredients

Servings

2 teaspoon olive oil
1 medium carrot diced (1 cup / 130g)
1 small leek chopped into rounds (1 cup / 115g)
3 garlic cloves peeled + smashed
1 tablespoon ginger minced
3 bay leaves
5 thyme sprigs / 1 tbsp or ½ teaspoon dried
2 rosemary sprigs / 1 tbsp or 1 teaspoon dried
½ teaspoon salt or more to taste
¼ teaspoon cracked black pepper
2 chicken thighs 350g
2 chicken drumsticks 300g
10 cups boiled water 2.4l, or 6 cups/1.4l for Instant pot

TO SERVE

1 tablespoon fresh coriander or parsley finely chopped
2 spring onions finely chopped (30g)

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Instructions

Remove the chicken skin from the thighs and drumsticks.

On the hob

Heat the olive oil in a large pot. Add the carrot and cook for 3 minutes until slightly golden. Add the leek for 2 minutes, then the garlic, ginger, herbs and bay leaves for 1 minute.
Add the water, chicken, salt and black pepper and stir.
Bring to a boil, then reduce the heat to medium/low. With the lid on slightly ajar, let the soup simmer for 90 minutes. After 1 hour, break the chicken off the bones using 2 forks to help it cook faster.

Instant Pot

Add the olive oil to the pot. Heat on sauté mode then add the carrot for 3 minutes until golden. Add the leek for 2 minutes, then the garlic and ginger for 1 further minute.
Add the chicken, bay leaves, thyme, rosemary, 6 cups of water, salt, and black pepper, and stir.
Close the lid and set the valve to closed. Select PRESSURE COOK high for 7 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.

Making Soup

Strain the soup using a fine-mesh strainer. To get a very clear soup, use a muslin cloth.
Take out the chicken pieces from the strainer and shred them. Discard the bones and veg.
Add a few shredded pieces of chicken to your bowl and pour the clear soup on top.
Garnish with coriander or parsley and spring onions.

Notes

o.4g net carbs per portion. Makes 4 servings of 1.5 cups (350ml) each.
Cuts of chicken - You can use 2 whole legs instead of the 2 thighs and 2 drumsticks. Just make sure they have the bones in as this is what’s going to give your clear chicken soup lots of flavor and collagen.
Store in an airtight container in the fridge for up to 4 days. Or, fill it into individual containers and freeze leftovers for up to 3 months. You can freeze the soup with or without the chicken.