Best Chicken Soup

Updated at: Tue, 28 May 2024 10:09:04 GMT

Step 1

Preheat your oven to 180C

Step 2

Bring a large cast iron (or oven safe) pot to medium/high heat with 1 tablespoon of olive oil. Season the chicken with salt and pepper and add to the pot. Fry on each side until browned then remove from the pot and leave aside.

Step 3

Add another tablespoon of olive oil to the pot then add the onions, leek and fennel with a pinch of salt. Sauté these for 3 - 5 minutes then add the celery, carrot, and garlic and sauté for a further 3 - 5 minutes.

Step 4

Mix through the cabbage and sauté for a further minute then add the bay leafs and the browned chicken to the pot. Pour over the chicken stock, give it a rough mix to combine, pop the lid on and place in the oven for 2 hours.

Step 5

After 2 hours, take the soup out of the oven. The meat should be falling off the bone. Get 2 bowls, one for the meat and one for the bones and seperate the drumsticks into the two. Add the meat back to the soup and stir through with the dill.

Step 6

Depending on how much liquid evaporated, you may want to add an extra cup or two of water or stock. Adjust with salt and pepper as needed too.

Step 7

Serve with some buttery toasted sourdough and enjoy!

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