Poached Chicken Soup by Jamie Oliver

Updated at: Wed, 10 Jan 2024 04:26:46 GMT

Step 1

Sit the whole chicken in a large deep casserole pan. Trim and add the whole carrots.

Step 2

Carefully chop each corn on the cob into three pieces and add, then cover with 4 litres of cold water.

Step 3

Carefully chop each corn on the cob into three pieces and add, then cover with 4 litres of cold water.

Step 4

Use tongs to carefully lift and transfer the chicken to a plate, then divide the carrots and corn between six serving bowls, leaving the pan of broth on the heat.

Step 5

Turn the heat up and bring the broth back to the boil, while you use two forks to shred all the chicken meat off the bones, dividing it between your bowls.

Step 6

Skim the surface of the broth, if desired, then tie the rosemary bunch together with kitchen string, and drop into the bubbling broth for 2 minutes, along with the noodles and frozen peas the rosemary will add a beautiful aroma.

Step 7

Remove the rosemary. season the broth to perfection, then use tongs to divide the noodles between the bowls.

Step 8

Ladle over the peas and broth, then serve with English mustard on the side. Finish with a kiss of extra virgin olive oil and extra black pepper, if you like.

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