HUG IN A BOWL STOCKPOT CHICKEN SOUP

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Recipe's preparation

1. Add shallots and peeled garlic cloves into TM bowl . Chop 3 secs, Speed 7. Next saute for 5 minutes / 100deg / speed 1

2.Put 2 litres of water in kettles and boil . Peel potatoes & carrots and cut into pieces.

3. Set sauteed shallot garlics aside in stock pot .

4. Cut chicken thighs into 4 pieces and insert into simmering basket . You can use breast ( if preferred) . I find the simmering basket takes up to 900g of chicken. . Add 1 litre hot water ( from kettle ) with 1 tablespoon stock paste to bowl and then insert simmering basket. Set for 15 mins / Varoma/ speed 2 .

5. Meanwhile , add potatoes to stockpot with 1 litre of salted hot water and bring to a simmer for 15 mins too, then add carrots .

6. After 15 mins is up . stir the chicken pieces well with spatula and continue to steam for another 5 minutes ( varoma temp)

7. Remove the simmer basket carefully from bowl ( with spatula) and tip the steaming liquid into the stock pot . Add the chicken into TM Bowl and shred 3 seconds/ reverse speed / speed 4.

8 . Add chicken & kale to the stock pot , adjust stock to taste and simmer for a further 5 minutes.

9. Check that potatoes and carrots are cooked to liking and serve.