Golden chicken soup with coriander, garlic and parsley

Golden chicken soup with coriander, garlic and parsley

Matt Harvey

Chicken stock


Quantity Ingredient
3kg chicken bones
60ml olive oil
3 onions, roughly diced
125ml dry sherry
4 litres water
2 sticks celery, roughly diced
1 medium leek, roughly diced, white part only
1 medium carrot, roughly diced
2 garlic cloves, cut in half
1 cinnamon stick
1 teaspoon white peppercorns
2 bay leaves
1/4 teaspoon ground allspice
6 cardamom pods, cracked
1/2 lemon, peeled
1kg chicken
1 cup cooked rice, (optional)
1 cup flat-leaf parsley leaves, finely chopped
1 lemon, juiced
salt and pepper
1 tablespoon Taklia


  1. Preheat the oven to 200°C. Wash and dry the chicken bones. Heat the oil in a large heavy-based baking tray, then add the chicken bones and onions to the hot oil. Stir them around over the heat for 3–4 minutes until they start to colour. Transfer the tray to the oven and roast for 20 minutes, until the onions have caramelised and the bones are a lovely deep golden brown. Take the tray out of the oven and deglaze with sherry over a medium heat.
  2. Tip the browned bones and onion into a 5 litre stock pot and pour on enough water to completely cover. Bring to the boil then skim away any fatty scum that rises to the surface. Add the vegetables and bring back to the boil. Add the spices and lemon peel and simmer very gently for 2 hours, uncovered. From time to time you will need to skim off any scum that forms on the surface.
  3. At the end of the cooking time, the liquid will have reduced quite substantially and you will end up with around 2 litres of stock. Very carefully ladle the liquid into a fine sieve. The less you disturb the bones and vegetables, the clearer the final broth will be. If you like, you can now chill or freeze this stock for future use.
  4. To make the soup, cut the chicken into quarters; this will give you 2 Marylands and 2 breasts on the bone. Pour the cold stock into a large saucepan with the chicken pieces and slowly bring to a simmer. Don’t allow it to boil or the soup will turn cloudy and the breast meat will toughen. Simmer gently for 5 minutes, then remove the chicken breasts from the hot liquid and put them to one side. Continue simmering gently for another 10 minutes, skimming as needed, then remove the Marylands from the soup.
  5. When the chicken is cool enough to handle, pull the meat off the bones and use your fingers to tear it into smallish pieces. Discard the skin and bones. Put the chicken meat back into the simmering stock with the cooked rice (if using), chopped parsley and lemon juice. Season with salt and pepper and serve straight away, topping each bowl with a small blob of Taklia.
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