2 tbsp NOMU Extra Virgin Olive Oil
2 medium onions, peeled and finely chopped
2 medium carrots, sliced
2 celery sticks, sliced
60ml NOMU Chicken STOCK
2 litres water
1 home-roasted or store bought rotisserie chicken
Extra water, if necessary
4 sprigs of fresh parsley
3 sprigs of fresh thyme
1 bay leaf
250ml cream
NOMU Sea Salt and Black Pepper
Heat the Olive Oil in a large stock pot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened or for about 10 minutes.
Stir the Chicken STOCK into the water and set aside.
Break or cut the chicken roughly into 8 pieces and add it to the vegetables. Pour the stock over the chicken and add enough cold water so that all of the ingredients are covered. Bring the soup to a boil and skim off any foam on the surface. Add the parsley, thyme and bay leaf and reduce the heat to low. Simmer uncovered for about 30 minutes to allow the flavours to infuse.
Remove the chicken and set aside until cool enough to handle. Remove the skin and bones from the chicken and shred the meat into bite-size pieces. Blend the soup until smooth, then stir in the cream. Place the shredded chicken back into the soup and cook until heated through. Season generously with freshly cracked black pepper and serve with crusty bread.
Tip: The addition of sweet corn kernels makes this a nutritional favourite for the kids!
2 tbsp NOMU Extra Virgin Olive Oil
2 medium onions, peeled and finely chopped
2 medium carrots, sliced
2 celery sticks, sliced
60ml NOMU Chicken STOCK
2 litres water
1 home-roasted or store bought rotisserie chicken
Extra water, if necessary
4 sprigs of fresh parsley
3 sprigs of fresh thyme
1 bay leaf
250ml cream
NOMU Sea Salt and Black Pepper
Heat the Olive Oil in a large stock pot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened or for about 10 minutes.
Stir the Chicken STOCK into the water and set aside.
Break or cut the chicken roughly into 8 pieces and add it to the vegetables. Pour the stock over the chicken and add enough cold water so that all of the ingredients are covered. Bring the soup to a boil and skim off any foam on the surface. Add the parsley, thyme and bay leaf and reduce the heat to low. Simmer uncovered for about 30 minutes to allow the flavours to infuse.
Remove the chicken and set aside until cool enough to handle. Remove the skin and bones from the chicken and shred the meat into bite-size pieces. Blend the soup until smooth, then stir in the cream. Place the shredded chicken back into the soup and cook until heated through. Season generously with freshly cracked black pepper and serve with crusty bread.
Tip: The addition of sweet corn kernels makes this a nutritional favourite for the kids!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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