Everything you’ll need to make this Chicken Soup

  • 1 free-range chicken
  • 2 potatoes, diced
  • 3 carrots, sliced
  • 1 onion, finely chopped
  • A little ginger, grated or in small pieces
  • 1 tsp mustard
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 2 vermicelli nests
  • A little olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cut the chicken into portions and place it in a large, deep pot.
  2. Add enough water to cover the chicken completely and bring it to a boil.
  3. Skim off any foam that forms on the surface using a ladle.
  4. Lower the heat, cover the pot, and let it simmer for about 30 minutes.
  5. Add the potatoes, carrots, onion, and ginger to the pot.
  6. Continue simmering for about 20 minutes, until the vegetables are tender and the chicken is cooked through.
  7. Remove the chicken from the pot, let it cool slightly, and chop it into small pieces.
  8. In a blender, combine some of the broth, a few vegetables, the mustard, and the lemon juice.
  9. Blend until smooth to create a purée.
  10. Pour the purée back into the pot with the remaining broth.
  11. Add the shredded chicken, salt, pepper, and the vermicelli nests.
  12. Cook for 6 minutes, or until the vermicelli is tender.
  13. Divide the chicken soup into bowls.
  14. Drizzle with a little freshly ground black pepper and a tablespoon of olive oil.
  15. Garnish the chicken soup with chopped parsley.

Enjoy!

Source: Argiro Barbarigou