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Ingredients

 2 chicken thigh cutlets
 1 carrot, peeled, finely chopped
 1 celery stalk, finely chopped
 1 garlic clove, finely chopped
 1 tsp parsley
 1 tsp thyme
 1 l water
 ¼ tsp whole black peppercorns
 sea salt flakes

Method

1

Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

2

Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.

3

Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Ingredients

 2 chicken thigh cutlets
 1 carrot, peeled, finely chopped
 1 celery stalk, finely chopped
 1 garlic clove, finely chopped
 1 tsp parsley
 1 tsp thyme
 1 l water
 ¼ tsp whole black peppercorns
 sea salt flakes

Directions

1

Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

2

Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.

3

Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Country Chicken Soup