This soup is great served with a good quality sourdough bread. It's lovely as a main course soup but can also be served cold as an entree on a hot day. If chilled quickly, this will last for several days in the fridge. It also freezes well.
Recipe courtesy of Trupps Wholefood Kitchen.
Rinse the chicken legs under water and place into a stockpot. Cover with wine and water, bring to the boil, then reduce heat to simmer. Melt oil in a large saucepan. Add potatoes, leek, garlic and capers. Cook for 5-6 minutes on a medium heat then add to chicken in stockpot. Add tomatoes and saffron and bring to the boil. Cook for 10-15 minutes, until potatoes are soft.
Remove chicken legs from the stockpot. Scrape off skin and discard. Work the meat of the bones and return to stockpot. Add thyme, olives and parsley, and season with salt and pepper.
Drizzle olive oil onto the soup and serve.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 2725 kj |
| Calories | 651 kcal |
| Fat | 26 g |
| Saturated Fat | 8 g |
| Total Carbohydrate | 27 g |
| Total Protein | 62 g |
| Fibre | 6 g |
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