There's nothing quite like a bowl of chicken soup. Feel free to add barley, carrots or other soupy favourites - but we like how the savoury spiciness of the Furikake comes through in this recipe.
Makes 6 portions
Preparation time: 20 mins
Cooking time: 35 mins
1 large leek, thinly sliced
1 large potato, peeled and diced into 1cm cubes
½ medium onion, diced small
1 clove garlic, grated or finely minced
2 boneless chicken thighs
1 chicken stock cube
6g Mara Seaweed Furikake (2/3 of a sachet)
2 bay leaves
1. Place the chicken thighs in 1.5 litres of boiling water. Remove once cooked and set aside to cool. Reserve the water.
2. Add the butter to a hot saucepan and once it begins to melt add the garlic, onion and leek. Saute for a few minutes.
3. Add the potato and continue to saute for a further few minutes.
4. Once the onions are translucent and the potato begins to brown at the edges, add the reserved chicken water, bay leaves and crumble in the stock cube. Add a further 1 litre of water to loosen everything up.
5. Bring to a boil then leave to simmer for 20 minutes, until potatoes are soft but not mush.
6. Shred the chicken and add to the broth along with the Furikake. Remove the bay leaves.
7. Leave to rest for an hour or more, then reheat and enjoy with crusty buttered bread.