Chicken and Silverbeet Soup

    Chicken and Silverbeet Soup


    1 person made this

    This rich soup has chicken drumsticks, leeks, onion, garlic, celery heart, sliverbeet, kale, tomatoes and parmesan cheese. It goes great with crusty bread.

    kmy Washington, United States

    Serves: 4 

    • 4 tablespoons extra virgin olive oil, plus
    • 1/2 cup extra virgin olive, for serving
    • salt and pepper, to taste
    • 6 chicken drumsticks, skin on
    • 2 leeks, trimmed and diced 1cm thick
    • 1 onion, peeled and diced
    • 4 cloves garlic, peeped and diced
    • 1 celery heart, chopped
    • 1 bunch sliverbeet, sliced, stems removed
    • 2 bunches kale, finely diced, stems removed
    • 300g tin tomatoes, mashed
    • grated parmesan, to taste
    • crusty bread, to serve

    Preparation:15min  ›  Cook:1hour15min  ›  Extra time:1hour resting  ›  Ready in:2hours30min 

    1. Heat 4 tablespoons olive oil in a saucepan. Salt drumsticks and fry, turning often, until well browned. Remove drumsticks. Add leeks, onion, garlic and celery heart to the saucepan and lightly fry for 2 minutes, stirring continually.
    2. Add silverbeet and kale. Stir well. Cover vegetables with cold water and add mashed tomatoes and drumsticks. Season with 2-3 good pinches of salt then stir well. Bring soup to the boil then reduce heat to a low simmer. Simmer for 1 hour then turn off heat.
    3. Season to taste. Leave for 1 hour. Serve with plenty of grated parmesan, a drizzle of olive oil and crusty bread. It's even better the next day.
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