Chicken, celery and bread broth
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, diced
2 thyme sprigs
4 black peppercorns
500g chicken breast fillets
6 garlic cloves, sliced
4 celery stalks, trimmed, cut into batons, leaves reserved
6 slices day-old Italian bread, broken into pieces
kJ 1436, fat 13g, sat fat 3g.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat oil in a large saucepan on low. Add onion and carrot and cook for 7 minutes, until beginning to soften. Add thyme and peppercorns and cover with 6 cups water. Increase heat to medium and simmer for 10 minutes. Add chicken, cover and simmer for 10 minutes. Remove pan from heat and set aside for 15 minutes.
2. Remove chicken from stock with a slotted spoon and set aside. Strain broth into a clean saucepan and discard flavourings. Heat broth on low until simmering. Add garlic and celery and simmer for 5 minutes, until soft.
3. Shred chicken and add to broth with celery leaves and bread. Simmer for another minute to heat through. Season well and serve.