Chicken Cawl

🛒 Ingredients

• Chicken Thighs, boneless, skinless 133 g · 220 kcal
• Leeks 100 g · 61 kcal
• Carrots 67 g · 27 kcal
• Potatoes 135 g · 104 kcal
• Swede (Rutabaga) 67 g · 25 kcal
• Onion 33 g · 13 kcal
• Chicken Stock 333 g · 33 kcal
• Vegetable Oil 3 g · 27 kcal
• Fresh Parsley 5 g · 0 kcal
• Bay Leaves 0 g · 0 kcal
• Fresh Thyme 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and brown on all sides for 5-7 minutes; remove chicken and set aside.
2. Add chopped onion and half of the chopped leeks to the pot, sauté for 5 minutes until softened. Return the chicken to the pot.
3. Pour in chicken stock, add bay leaves and thyme. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
4. Remove chicken from the pot, let it cool slightly, then shred the meat from the bones. Discard bones and skin, if any.
5. Add diced potatoes, carrots, and swede to the broth. Bring to a simmer and cook for 20 minutes.
6. Add the remaining chopped leeks and continue to simmer for another 10-15 minutes, or until all vegetables are tender.
7. Return the shredded chicken to the pot and heat through for a few minutes. Season generously with salt and black pepper to taste.
8. Ladle the hot cawl into bowls, garnish with fresh parsley, and serve immediately.