Savoury Chicken and Vegetable Soup

Serves: 4-6 Prep: 15 min Cook: 25 min

Sardine Garum is made with 100% sardines and salt but that doesn’t mean it can only be used in fish dishes. Sardine Garum adds beautiful, deep umami flavours, so it’s perfect for savoury dishes like this family favourite Chicken and Vegetable Soup. Let’s jump in.

Ingredients:

• 2 tablespoons extra virgin olive oil

• 4 medium carrots, peeled and sliced

• 3 celery ribs, sliced

• ½ medium onion, diced

• 1 leek, halved lengthwise, sliced, and rinsed

• 4 garlic cloves, minced

• ½ teaspoon freshly ground black pepper

• 2 boneless, skinless chicken breasts

• 2 sprigs fresh thyme

• 2 sprigs fresh tarragon

• 1 bay leaf

• 5 cups low-sodium chicken broth

• ¼ cup roughly chopped fresh parsley

• 1 tsp Port Lincoln sardine garum

Recipe Method:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, leek, and onion, cooking for 4-5 minutes while stirring frequently. Add the garlic, salt, and pepper, and cook for an additional minute.

2. Simmer the soup: Add the thyme, tarragon, bay leaf, chicken breasts, chicken broth, and sardine garum. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the chicken is fully cooked.

3. Shred the chicken: Use tongs to remove the chicken from the pot. Shred the chicken with two forks and return it to the pot. Let it simmer for an additional 1-2 minutes.

4. Finish and serve: Remove the thyme sprigs, tarragon, and bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.