Lunch, Dinner, Old Dutch, Spinach, Chicken Soup, Chickpeas, Miso, Winter Soup, One Pot, Old Dutch
4.7 from 0 reviews
Preheat the oven to 150°C.
Place the chicken, leek, carrots, onions, celery, 5 cups boiling water, bay leaves and garlic in an Old Dutch Pot.
Cover with the lid and bake for 3 hours, until the chicken is very tender and the vegetables have softened into the broth.
Carefully lift the chicken from the pot and place it on the Old Dutch lid or a large plate. Leave it to cool slightly.
Add the miso, soy sauce, black pepper, lemon juice, chickpeas, spinach and remaining 3 cups boiling water to the pot.
Place the pot over medium heat and bring to a gentle simmer.
Taste and adjust the seasoning with extra soy sauce, chilli, parsley or black pepper, if using.
Remove the chicken meat from the bones and shred it into large pieces.
Return the chicken to the pot and stir well.
Bring the soup back to a gentle simmer, then serve hot.
A whole chicken changes the broth as it cooks. After three hours in the Old Dutch, the meat falls from the bone and the vegetables soften into something rich, savoury and deeply comforting. Miso, soy and lemon are added at the end, followed by chickpeas, spinach and the shredded chicken. It is hearty without becoming heavy, and forgiving enough to change with whatever is in the cupboard. Add chilli, parsley or another tin of chickpeas. The pot can take it.
Photography by Anna Critchley
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