RECIPES

Chicken Soup with Garlic Olive Oil

By Chef Chris Yuille
December 20, 2024
Serves
8
Ingredients
FOR THE SOUP-
Chicken1 large, whole
Chicken Backs4 lbs
Celery1/2 head
Brown Onions2, skin on, halved
Carrots2, halved
Leek1, halved
Garlic1 head, skin on, halved
Parsley1 bunch, stems only
Thyme1/4 bunch
Bay Leaves2
Black Peppercorns1 tbsp
Star Anise3
Sea Saltto taste
Baby Onions8, peeled
Baby Carrots8, peeled
Celery2 sticks
Flamingo Estate Garlic Olive Oilto drizzle
Steps
  1. Joint the whole chicken into eight pieces. With a heavy knife, cut the chicken backs into smaller pieces. Add chicken and backs to a large pot and cover with cold water, then place over high heat. Once boiling, drain over a colander, discarding the water. Return the blanched chicken to the pot with the remaining soup ingredients, cover with cold water (at least 3 quarts) and return to high heat.
  2. Once the soup reaches a boil, lower the heat to a gentle simmer. Cook for six hours, skimming often and topping up with water as required to keep everything submerged.
  3. Gently strain the soup through two layers of cheesecloth. For best results, refrigerate the soup overnight, or for up to three days. This will allow you to discard the solid fat risen to the surface, resulting in the clearest possible soup.
  4. When ready to serve, reheat the soup and add salt to taste.
  5. In a separate pot of boiling salted water, blanch the baby onions, carrots and celery until just tender. Trim the celery into eight bite-sized pieces. Place one of each vegetable into eight warm bowls. Add a large ladle of soup, then drizzle generously with Flamingo Estate Garlic Olive Oil.
Cook a meal for someone you love
Cook a meal for someone you love