serves
4-6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Simple Supper
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1.5 litres good quality chicken stock
- sea salt and black pepper, to taste
- 4 chicken drumsticks
- 1 head of celery (keep some of the young, sweet, light yellow leaves for garnish)
- 1 small garlic clove, finely chopped
- extra virgin olive oil, for drizzling
- dried chilli flakes, to taste
- steamed brown or white rice to serve (optional)
Instructions
- Pour the stock into a large pot. Lightly salt and bring to a simmer. Add the chicken and simmer for 15 minutes or until a probe thermometer reads about 70˚C or when you cut to the bone, the meat is cooked through. When cooked, remove from broth and set aside.
- Meanwhile, peel the celery. I know it sounds arduous, but it's worth it. The smaller inner stems do not need peeling. Chop the celery into 5 cm lengths.
- Add the celery to the stock, bring up to a strong simmer, cover and simmer for about 20 minutes or until soft.
- When the chicken is cool enough to handle, pick the meat off the bone and shred. Once the celery is cooked, remove from the heat and season the broth to taste with salt and pepper. Add the garlic and the chicken and stir until well combined.
- Ladle the soup into warm bowls with rice if serving. Garnish with celery leaves, chilli flakes, olive oil and black pepper.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Simple Supper
