This week is potluck week at I Heart Cooking Clubs and though we can cook with any of the past featured chefs, I decided to make a Diana Henry recipe featuring chicken, Peruvian Chicken Soup from her book A Change of Appetite.
With a broth flavoured with lots of garlic and ginger in addition to leeks, carrots, onions, and chicken of course, I knew this soup would be special.
And it was. I cut the chicken into pieces so I could rescue the chicken breasts during the first hour (I don't like what happens to the white meat after 3 hours of cooking!) but otherwise followed the directions including those to reduce the strained broth to concentrate the flavours.
I refrigerated the broth overnight and continued the soup the next day, skimming the fat, and cooking the potatoes. With the cooked chicken added back in along with the finishing touches of fresh red chiles, coriander, spring onions, cooked eggs, avocado, and lime juice, it was ready to serve.
Delicious! The broth was richly flavoured but brightened by the ginger and all of the fresh ingredients. Filling, but not too heavy, it was the perfect soup to transition into spring.