I made a quick one with chicken legs in the hope the high vitamin, collagen and mineral content in the soup cures my flu. I added fresh grated ginger, parsley, coriander and a squeeze of lime at the end to freshen it up and cut the richness but it may be used in your gravy, risotto's, Ramen noodles, and as a base for an even more flavourful soup.
Quick Chicken Bone broth
1 pk free range chicken legs 500g
1/2 onion, chopped
15ml olive oil blend
2 garlic cloves, chopped
2 celery stalks, finely sliced
2 carrots, cut in 4 longways then cut into cubes
3 baby marrow, cut the same as the carrot
2 sprigs thyme
squeeze of lemon
few sprigs flat leaf parsley
few sprigs coriander
squeeze of lime
thumb size piece of ginger
Fry the chicken, onion and garlic in a pot until the onions are softened, the chicken does not need any colour, just to release some of the fat.
add the carrots, celery and baby marrow and the thyme leaves, fry for 2 minutes and then top up with a litre of cold water. Add 5ml salt and a squeeze of lemon.
Bring to the boil and simmer for 30-45 minutes, skim the top every 10 minutes.
Remove the legs from the soup and shred the meat, ad back into the pot and adjust the seasoning.
Serve with a lime wedge, fresh grated ginger and chopped parsley and coriander.
Recipe and pictures by Tamsyn Wells