Chicken collagen soup

Chicken collagen soup

By
From
Sushi Slim
Serves
4
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
1.5kg medium whole chicken
1 tablespoon sea salt
3cm root ginger, sliced and crushed with the back of a knife
1 leek, finely sliced lengthways and cut into 6 cm lengths
1 teaspoon black pepper

Method

  1. Pour 1 litre of water into a large saucepan and add the chicken, salt and ginger. Bring to the boil over a medium heat, then reduce the heat and simmer for 30 minutes.
  2. Remove the chicken from the pan and remove all the bones and skin. Strain the stock, then return it to the rinsed-out pan. Return the chicken meat to the pan with the leek. Return to a gentle simmer, and cook for another 10 minutes.
  3. Season with black pepper and serve in warmed soup bowls.
  4. If not serving immediately, allow to cool thoroughly at room temperature in a shallow, sealed container, then chill in the fridge. Once it’s chilled it takes on a jelly-like quality and you should be able to cut it into 7.5 cm cubes. Pop a couple of these into a flask or sealed cup and simply microwave for 2 minutes for a lunchtime super-beautifying soup. Store the rest in your freezer and use it up within 1 month.
  5. If you like, you can add grated carrot and sliced shiitake mushroom caps to each bowl of soup.
  6. You can also freeze the cubes without chicken meat for a far lower-calorie collagen soup.

Note:

  • 1,196 kcal in total, with chicken meat; 299 kcal per bowl, with chicken meat.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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