Yes, it really is amazeballs…well the little balls of chickeny goodness are and they are what makes this soup. I think I have found a new favourite soup!! My mouth is watering thinking about it right now and last night, I just could not stop eating/drinking it. Ah, I have left overs for lunch!! Could I be anymore excited?!!!!
The base of this soup was really basic and you could add whatever you like but since I wanted the chicken amazeballs to be the super star (and they really were), I used very few ingredients and seasoning. The chicken balls would also be incredible rolled in crumbs and deep fried, or formed into patties and shallow fried. You could probably even bake them…oh, or cook them up in a tomato pasata and serve with pasta….*drool*
1 kg skinless chicken breast
1 choko, peeled and roughly chopped
6-8 spring onions
1 clove garlic
3 stalks of celery, roughly chopped
Approx 2 tbsp fresh rosemary
Approx 2 tbsp fresh thyme
Approx 2 tbsp fresh oregano
zest of 1 small lemon
4 tbsp of quinoa flour (or regular flour if you’re not gluten free)
1 1/2 tsp salt
fresh ground pepper to taste
Place all veggies, herbs and seasoning in food processor and process to a pulp. Add chicken and flour and process until smooth. Roll into balls or form into quenelles using 2 spoons. Place on a tray ready to add to the soup.
3 large carrots
2 stalks celery
1 large zucchini
4 spring onions
1 clove garlic crushed
2 litres home made chicken stock
Salt to taste
Olive oil for sauteeing
Cut the veggies into about 1cm dice and set aside the green parts of the onions. Heat a little olive oil in a saucepan and sautee the celery and carrot for about 5 minutes. Add the zucchini, spring onion whites and garlic and sautee a further 5 minutes. Add the stock and bring to boil then add the raw chicken amazeballs. Simmer until the chicken is cooked through. Add spring onion greens and season to taste.