Chicken soup when under the weather
A quick dish when you're feeling in need of something nourishing.
I could only find boneless, skinless chicken thighs today but you can also use bone-in thighs or whole chicken legs which adds more flavour. It just takes longer to cook.
I also added little tortellini to the broth but you could leave these out altogether if you don't have any.
Chicken soup when under the weather
A quick dish when you're feeling in need of something nourishing.
I could only find boneless, skinless chicken thighs today but you can also use bone-in thighs or whole chicken legs which adds more flavour. It just takes longer to cook.
I also added little tortellini to the broth but you could leave these out altogether if you don't have any.
Open in Cookpad AppSteps
- 1
Peel and finely slice the onion, garlic and chilli.
- 2
Add a good splash of olive oil to a large pan over a medium high heat. Add the chicken and briefly brown on both sides. Set aside on a plate.
- 3
Add the onion and herbs to the pan and cook over a medium-low heat for 10 minutes until softened. Add more oil if it's sticking. Stir often.
- 4
Add the garlic and chilli and cook for a further 2 mins. Stir often.
- 5
Return the chicken to the pan and stir well. Pour over enough hot water to cover the chicken.
- 6
Bring to the boil.
- 7
Meanwhile finely slice the greens. When slicing cabbage, layer up and roll up the leaves into a little parcel and slice crossways.
- 8
Reduce the heat to a simmer, cover with a lid and cook for 10 to 15 minutes or until the chicken is tender and cooked through. Add the greens for the final 5 mins
- 9
Using tongs, remove the chicken and greens to a bowl. Then turn the heat up on the broth and bring to a boil.
- 10
Add the tortellini (if using) and cook according to pack instructions.
- 11
Shred the chicken and divide between bowls with the cabbage.
- 12
Pour over the broth and tortellini, grate over some parmesan and serve with extra black pepper and olive oil.
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