Aromatic Whole Roasted Chicken Soup

There is nothing cozier than homemade chicken soup, and this aromatic whole roasted version will hit the spot! Slow roasting in the oven intensifies the flavour.

Product: Mimo's Spice Bags

Serves: 6-8
Effort: Easy/Moderate
Prep time: 30 minutes
Cook time: 2.5 hours
Gluten free

Ingredients

For the roasted chicken:

• 1 whole chicken, around 2kg
• Salt and ground black pepper, to season
• 1 Mimo Spice Bag
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 6 sprigs fresh parsley
• 1 medium onion, quartered
• 1 head garlic, halved crosswise
• 1 small lemon, cut into quarters
• 1.8 L chicken stock

To finish the soup:

• 2–3 medium carrots, finely diced
• 1 medium yellow onion, diced
• 1 medium stalk celery, finely diced
• 1.5 cups frozen corn
• ½ bunch fresh parsley, chopped
• Kosher salt and ground black pepper, to season

Instructions

1. Preheat the oven to 200°C/180°C fan, ensuring a rack is positioned in the centre of the oven.
2. Prepare the chicken: Remove the chicken from its packaging. Using paper towels, pat the surface of the chicken as dry as possible. Season the entire chicken, with salt and ground black pepper as desired.
3. Place the Mimo Spice Bag inside the chicken and tie the chicken legs together, sealing it inside. Tie the herbs together using kitchen twine for easy removal (or finely chop if you do not have twine), then add them to a large pot along with the onion, garlic, and lemon, arranging everything around the chicken. Pour the chicken stock into the pot, taking care to avoid pouring directly over the top of the chicken. The top of the chicken should be above the stock so the skin roasts.
4. Transfer the pot to the oven and roast on the centre rack, uncovered, for 1 1/2 – 2 hours, or until an instant-read thermometer inserted in the thickest part of the breast registers an internal temperature of 74c. Carefully remove the pot from the oven.
5. Carefully remove the chicken from the pot, setting it aside on a plate or cutting board – the chicken will be fall-apart tender. Strain the chicken stock through a fine-mesh strainer into a heat-safe mixing bowl or a second pot. Transfer the strained broth back into the pot or Dutch oven the chicken roasted in.
6. Add the carrots, onion, celery and 500ml of water to the pot with the roasted chicken stock. Bring to a boil and cook for 10-15 minutes, until the veggies have softened. Add the frozen corn and cook for a further 2 minutes.
7. Remove the chicken meat from the carcass and pull into bite-sized pieces, as chunky or as fine as you’d like. Add the shredded chicken to the soup pot, stirring to combine. Cook for 1-2 minutes, until reheated. Taste and season with additional salt and ground black pepper, as desired.
8. The last thing to go into the pot is the freshly chopped parsley. Stir through and serve with buttered crusty bread.

Hints & Tips

• When stripping the meat to put back in the soup, start with the legs and thighs for the moistest meat. Then take the breast, but not before slicing off the crispy skin and reserving it for sandwiches or nibbling there and then.
• Add in extra veggies or serve with some cooked rice or pasta. Keep the cooked rice and pasta separate to stop them from soaking up all the delicious aromatic soup.
• Store in the fridge for up to 4 days. Suitable for freezing.