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Warm the cockles of your heart with this fantastic winter soup
Chicken soup with fennel & coriander
Use up leftover roast chicken, or for a vegetarian version, omit the chicken and substitute vegetable stock. See our Perfect Roast Chicken and Chicken Stock recipes here.
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 carrots, diced
- 4 sticks celery, finely sliced
- 100g dried chickpeas (previously soaked in water for 8 hours)
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 star anise (whole)
- 1 tsp whole cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp chilli flakes
- 1 litre chicken stock
- 400g tomatoes, chopped
- 200g pulled roasted chicken meat
- 1 free-range egg, beaten
- 100g kale, finely chopped
- 1 small bunch of coriander, chopped
- Salt to taste, added at the end
Heat a large saucepan over a low to medium heat with a small amount of vegetable oil.
Add the onion and garlic and cook till translucent.
Add the carrots and celery and sauté for ten minutes.
Add all the other ingredients except the egg, kale and coriander. Cook for approximately one hour or until the liquid is slightly reduced and the chickpeas and vegetables are soft. If the mixture gets too thick before the chickpeas are ready, add some water and continue cooking until they’re soft. Add salt to taste, then the coriander, kale and egg.
Serve with some crusty bread or Middle Eastern flat bread.
This soup will keep in the fridge for four days or can be frozen for up to three months.