The perfect poached chicken soup recipe

Craving chicken soup? Whether you’re recovering from a cold or simply need a tasty, easy meal, this poached chicken soup recipe will surely delight. A delicious blend of fresh vegetables is slow-cooked with a whole chicken, making it ideal for effortless meal prep or large family dinners. Best of all, it’s incredibly easy to toss everything into a pot and let it simmer to perfection.

Ingredients

1 x 1.3kg chicken

2 fresh bay leaves

2 heads garlic

1 small lemon, halved

2 tbsp extra virgin olive oil

1 white onion, quartered

2 carrots, peeled and sliced

1 parsnip, peeled and sliced

1 swede, peeled and quartered

3L water

1 small fennel, trimmed and quartered, fronds reserved

Method

1.

Stuff the chicken with bay leaves, 1 head garlic and lemon. Set aside. Heat oil in a large heavy-based saucepan over medium heat. Add onion, carrot, parsnip and swede. Cook for 1–2 minutes, or until fragrant.

2.

Add the chicken, remaining garlic, cover with water until the chicken is submerged and cover partially with a lid. Cook for 1 1/2 hours, or until the chicken is tender, adding the fennel in the last 20 minutes. Take off the heat. Cover with a lid and set aside for 30 minutes, to rest.

3.

To serve, carefully remove the chicken and shred the meat. Return the meat to the soup. Serve topped with chopped fennel fronds.

(Photography: Con Poulos / Styling: Steve Pearce )

This article originally appeared on Home Beautiful and is republished here with permission.