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Winter Warmer: Chicken & Green Soup

Nutritious, delicious and nourishing for the body and soul. We love letting this one simmer while we relax next to the fire on a cold winter day.

Serves 4

Preparation Time: 2 hours

Ingredients

  • 15g Goldi Smooth EVOO
  • 1 Tbsp. apple cider vinegar
  • 1 leek (white part only), thinly sliced
  • 1 large potato, peeled and cut into medium cubes
  • 3 garlic cloves, crushed
  • 1.5L chicken stock or bone broth
  • 800g broccoli (or 2 medium heads, chopped)
  • 1 whole chicken
  • 1 cup firmly packed baby spinach
  • 1/2 bunch mint (leaves only, plus extra small mint leaves to serve)
  • 1 cup, or about 240g, firm ricotta
  • Salt and pepper to taste
  • 100g blue cheese
  • Seeded baguette, toasted

Method

Step 1

Put a whole chicken in a saucepan and cover with water. Season with salt and pepper and add apple cider vinegar. Simmer for one hour on low heat until the chicken is tender and breaks apart. Regularly skim the surface to remove scum on the surface. The lower the heat the clearer the broth will be. Remove the chicken from the broth and set aside.

Step 2

Put Smooth olive oil into a fry pan over medium heat. Add leek, potato and garlic. Cover and cook, stirring occasionally, for 5 minutes or until the leek has softened. Increase heat to high, add chicken broth, then cover and bring to a boil.

Step 3

Add broccoli to pan and cook, covered, for 5-6 minutes or until broccoli and potato are tender. Meanwhile, take the chicken out of the saucepan and remove the skin from chicken, shred the meat and discard the bones.

Step 4

Add spinach and mint to pan and stir until spinach wilts. In batches, transfer soup to a blender and whiz until smooth. Wipe pan clean and return soup and half the shredded chicken to the pan over low heat to warm through.

Step 5

Meanwhile, using a fork, mash the cheeses together in a bowl.

Step 6

Spread cheese mixture on the toasted baguette and divide soup among bowls. Top with remaining shredded chicken and scatter with extra shaved broccoli and mint leaves. Serve with ricotta and blue cheese toasts.

Step 7

Turn the mixer to its lowest setting and sprinkle in the dry ingredients in four additions until they're just combined. Make sure you don't overmix so the airy-ness of the eggs remains.

Step 8

Drizzle with extra Smooth olive oil and enjoy!!

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Goldi acknowledges the Wurundjeri people of the Kulin Nation, the traditional custodians of the land upon which we live and work. Our groves in Victoria in the Shepparton region sit on the land of the Yorta Yorta people, and in the Limestone Coast in South Australia, we operate on the land of the Ngarrindjeri and Booandik people. Goldi is committed to supporting these communities for our business operating on these lands.