By The South African Mushroom Farmers’ Association
1.Place chicken thighs in a large Dutch oven or soup pot. Add the garlic, thyme, bay leaves, mushrooms, carrots, onions, celery and parsley. Cover with enough chicken or vegetable stock. Bring to a gentle simmer.
Ingredients
Instructions
2.Cook until the chicken is very tender and pulls away from the bone. About 1 hour.
3.Remove the chicken thighs. Discard the skin and bones. Shred the chicken and set aside.
4.Continue to simmer the soup for another 30 min to 1 hour until the soup is concentrated in flavour and very tasty. Strain through a fine mesh strainer. Discard all the aromatics.
5.Return broth to the stove. Taste to adjust seasoning. Add the finely sliced carrot, celery and spring onions. Simmer until tender. Add the white button mushrooms and simmer until just cooked through.
6.Return the shredded chicken to the pot. Stir everything together. Ladle the soup into bowls and finish with plenty of fresh dill fronds.
7.Serve with toasted slices of seed loaf and enjoy!