Eleanor Ozich's Chicken soup


3 tbsp butter, ghee or olive oil
600g (preferably organic) chicken on the bone. You can use drumsticks, thighs or nibbles.
1/2 bunch of celery, rinsed and finely sliced
2 red or brown onions, finely sliced
2 large handful of fresh thyme, roughly chopped
1 bulb of garlic, roughly chopped
8 cups of good quality chicken stock (preferably home made)
2 bay leaves
6 organic free range egg yolks, lightly beaten
a handful of italian parsley or chives to serve
sea salt


Serves 4-6

In a large heavy bottomed pot, heat the butter, ghee or olive oil over a medium heat. Add the chicken, and brown on all sides until slightly golden. Transfer to a plate.

In the same pot, add the celery, onion, thyme and garlic, and cook while stirring, until soft and translucent. Add the chicken, chicken stock and bay leaves, then bring to a soft boil.

Simmer on low for 2 hours, or until the meat starts to fall of the bone and is incredibly tender. Alternatively you could cook in a slow cooker on high for 8 hours.

Temper the beaten eggs by slowly stirring a spoonful of broth into the eggs, then pouring the mixture of eggs and broth into the simmering soup, making sure you are stirring well as you go.

Season to taste if necessary (although I find the soup is already seasoned quite nicely.)

I like to serve mine with a sprinkle of italian parsley, and sourdough bread with a thick spread of organic butter.