Nicole loves this soup because it feels like a really satisfying meal,
but in soup form. ‘It’s soul food, you know. When you read the
ingredients you can feel the goodness. My mouth begins to water.
Everything just seems to come together for this soup – every
ingredient knows its place.’
- JJ W. favorited Chicken Soup For The Soul 12 Aug 15:27
- Summer O. favorited Chicken Soup For The Soul 15 Jul 05:21
- dean -. favorited Chicken Soup For The Soul 19 Apr 00:51
- Emma H. favorited Chicken Soup For The Soul 13 Apr 20:38
- Orion Books published her project Chicken Soup For The Soul 08 Apr 10:09
You Will Need
In a large mixing bowl, toss the chicken pieces with the turmeric,
fennel seeds, chilli flakes and groundnut oil. Leave to marinate for
Heat the oil in a large pan, add the curry leaves and stir for a few
seconds to infuse the oil. Remove the leaves with a slotted spoon.
Add the chicken pieces to the pan and brown on all sides, then
pour in the hot stock, garlic, curry leaves, bay leaves and lemon zest.
Simmer gently for 45 minutes to 1 hour, or until the meat easily falls
off the bone.
Meanwhile, boil 2 of the eggs for 6 minutes (start timing when you
add the eggs to boiling water). Cool them under cold running water,
then peel. Put the flour in a wide shallow bowl and season, beat the
remaining egg in a second bowl, then tip the breadcrumbs into a
Heat the oil to 160°C/320°F. If you don’t have a thermometer, you
can test the oil by carefully dropping in a small cube of bread, which
should bubble immediately; if it drops to the bottom, the oil isn’t
hot enough. Dip each boiled egg in the flour, then the beaten egg,
then the breadcrumbs. Gently lower them into the oil with a slotted
spoon and fry for about 5 minutes, or until crispy. Carefully remove
them from the oil and drain on kitchen paper.
Remove the chicken pieces from the soup and take the meat off
the bones. Return the meat to the soup along with the peas and
beansprouts. Divide the soup among the bowls and top with an egg.