Chicken and Silverbeet Soup

    2 hours 30 minutes

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


    Washington, United States
    1 person made this

    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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