Garlic Chicken Soup recipe
information
The simple yet pungent flavour of this traditional country soup was thought to arouse the taste buds for the courses to follow. This recipe can be traced back to the 17th century.
ingredients
1.5 litre (2 1/2 pt) chicken stock
50 ml (2 fl oz) white wine
450 g (1 lb) chicken, boned, skinned and shredded
250 g (9 oz) garlic cloves, peeled and quartered
100 g (4 oz) onion, chopped
10 g (1 tbsp) spring onion, chopped
50 ml (2 fl oz) white wine
450 g (1 lb) chicken, boned, skinned and shredded
250 g (9 oz) garlic cloves, peeled and quartered
100 g (4 oz) onion, chopped
10 g (1 tbsp) spring onion, chopped
accompaniments
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method
1. Combine the chicken stock, white wine and shredded chicken meat in a medium-sized saucepan.
2. Simmer over a low heat for 15 minutes.
3. Acid the garlic cloves, chopped onions and spring onions to the soup.
4. Simmer for 10 - 12 minutes longer and serve.
5. This soup is especially good with chunks of crusty French bread.
2. Simmer over a low heat for 15 minutes.
3. Acid the garlic cloves, chopped onions and spring onions to the soup.
4. Simmer for 10 - 12 minutes longer and serve.
5. This soup is especially good with chunks of crusty French bread.
serving amount
serves 8
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
