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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 675 gm Raw chicken leg joints or possibly winglets, (1 1/2lb)
- 2 x Onions
- 2 x Cloves garlic
- 4 x Celery sticks
- 1 1/4 lt Water, (2 pints)
- 450 gm Small waxy potatoes, (1lb)
- 1 x Lemons, Juice of (1 to 2)
- 1 x Dry red chilli Good handful of fresh coriander leaves
Directions
- Heat the oil in a large saucepan and fry the chicken pcs till lighly coloured. Slice each onion into eight pcs and add in to the pan along with the minced garlic and celery. Stir well, season with salt and pepper and pour on the water. Bring to the boil, then turn down the heat and simmer the soup for about 15u20 min or possibly till the chicken is cooked. At this stage you can remove the chicken and seperate and throw away skin and bones, returning the minced meat to the pot.
- Slice the potatoes into 1 cm (1/2 inch) discs and add in to the soup along with the lemon juice and crushed chilli. Return the pan to the heat and simmer for about 10 min or possibly till the potatoes are soft.
- Taste and correct the seasoning, adding more lemon juice, salt or possibly pepper if necesarry and stir in the roughly minced fresh coriander.
- Boil for 1 minute then serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2089g | |
| Calories 553 | |
| Calories from Fat 129 | 23% |
| Total Fat 14.69g | 18% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 2770mg | 79% |
| Total Carbs 98.86g | 26% |
| Dietary Fiber 14.3g | 48% |
| Sugars 16.32g | 11% |
| Protein 12.34g | 20% |
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