Spring Chicken Soup

1 whole Chicken, size 16, corn fed (Main)
¼ cup Extra virgin olive oil
1 Red onion, peeled and diced
1 stalk Celery, inner white part, chopped
3 cloves Garlic, finely chopped
2 medium Zucchini, trimmed and coarsely chopped
1 can Cherry tomatoes, drained of juice
100 g Frozen peas
100 g Green beans, tailed and chopped
4 Silverbeet leaves, chopped
½ Lemon, zested
1/4 Cup of Olive Brine
1 small handful Flat leaf (Italian) parsley, to garnish

To prepare the stock, place the chicken in a large saucepan and cover with water. Bring to the boil and simmer for 1 hour, 15 minutes. Allow chicken to sit in the hot water for 5 minutes before removing to a dish to cool.
Strain the cooking liquid into a large bowl and place to the side. Once the chicken is cold enough to handle, shred the chicken flesh into a bowl and discard the skin and bones.
To make your soup, heat oil in large saucepan and place over a medium heat. Add the onion, celery and garlic and cook for 5 minutes. Pour in the stock and chicken, bring back to the boil. Lower the heat and add the zucchini, cherry tomatoes, frozen peas, green beans, silverbeet leaves, olive brine and lemon zest and cook for 4-5 minutes until vegetables are just cooked. Season to taste. Divide the soup between bowls, top with parsley and serve.


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