Recipe Hearty French chicken soup : Practical and Delicious

Recipe Hearty French chicken soup : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Hearty French chicken soup. You are currently reading Recipe Hearty French chicken soup : Practical and Delicious. This recipe is the creation of the chef Lucy Nunes. Recipe Hearty French chicken soup requires 15m, cook 50m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try this super easy classic French chicken soup that is high in fibre and will keep the family full. Best of all you can have leftovers for lunch tomorrow.

Ingredients:

13 Ingredients

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  1 tbsp extra virgin olive oil
  
  
  


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  4 chicken thigh fillets, trimmed
  
  
  


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  1 brown onion, halved, sliced
  
  
  


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  3 carrots, halved, thickly sliced diagonally
  
  
  


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  2 celery stalks, thickly sliced diagonally
  
  
  


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  3 garlic cloves, thinly sliced
  
  
  


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  1 dried bay leaf
  
  
  


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  3 sprigs fresh thyme
  
  
  


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  1/3 cup dry white wine
  
  
  


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  1 litre Massel Chicken Style Liquid Stock
  
  
  


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  500g potato, peeled, cut into chunks
  
  
  


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  Roughly chopped fresh flat-leaf parsley leaves, to serve
  
  
  


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  Toasted sliced baguette, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a large saucepan over high heat. Season chicken with salt and pepper. Add chicken to pan. Cook for 4 minutes each side or until browned. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Add onion, carrot, celery, garlic, bay leaf and thyme to pan. Reduce heat to medium. Cook, stirring occasionally, for 6 minutes or until well browned. Add wine. Cook, scraping up brown bits from base of pan, for 1 minute. Return chicken to pan with stock and potato. Stir to combine. Bring to the boil. Reduce heat to medium. Simmer, covered, for 30 minutes or until vegetables are tender and chicken is cooked.
  
  
  


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  Step 3
  
  
  
  
  Using tongs, transfer chicken to a board. Using 2 forks, roughly shred chicken. Remove and discard bay leaf and thyme.
  
  
  


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  Step 4
  
  
  
  
  Return chicken to pan. Simmer for 2 minutes. Sprinkle with parsley. Serve with toasted sliced baguette.
  
  
  

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