Lemony Chicken & Parmesan Caesar Salad Soup
with Garlicky Herb & Anchovy Croutons
DIFFICULTY: Easy
PREP + COOK TIME: 120 minutes
Ingredients
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Ingredients ✴
Chicken & Parmesan Caesar Soup:
1 handful Italian flat-leaf parsley stalks & stems (about 20g)
2 free-range bone-in, skinless chicken thighs (about 400g)
½ large brown onion, cut into two quarters
6 cloves garlic, peeled
2 strips peeled lemon rind + juice of ½ lemon (about 1 ½ Tbsp juice)
1 ½ rashers streaky bacon, diced 2cm
3 cups (750ml) low-sodium chicken stock
½ large fennel bulb (reserve the fronds to garnish), cut into two quarters
1 small slice (about 50g) white sourdough, crusts removed & torn into chunks
½ cup (35g) finely grated parmesan + extra to serve
¼ cup (60ml) unsweetened full-fat Greek yoghurt
2 large good-quality anchovy fillets
1 tsp Dijon mustard
½ baby cos lettuce, roughly chopped
Herby Anchovy Croutons:
2 x 2cm-thick slices (about 150g) white sourdough
2 Tbsp finely chopped Italian flat-leaf parsley
2 large good-quality anchovy fillets
1 tsp finely chopped rosemary
1 large clove garlic, minced
2 Tbsp extra virgin olive oil + extra for drizzling
To Serve (optional):
Chopped chives, parmesan & anchovy fillets, to garnish
Directions
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Directions ✴
Preheat your Panasonic microwave oven to 170°C convection bake. Line the oven tray with a sheet of baking paper. Set aside.
Chicken & Parmesan Caesar Soup: Wrap the parsley stalks and stems up into a little bundle, then tie the bundle up with some kitchen twine. Set aside.
Add the parsley bundle, chicken thighs, onion, garlic, lemon rind, bacon and stock to the Panasonic cooking blender. Season with ¼ tsp fine salt. Using the manual setting, cook at 100°C for 1½ hours with NO blending (make sure the blend function is not selected). Add the fennel to the cooking blender halfway through the cooking time. Meanwhile, prepare the croutons.
Herby Anchovy Croutons: Cut the sourdough into 2cm chunks and add to a medium bowl along with the parsley. Finely chop and mash the anchovies with the back of a knife into a coarse paste. Combine the anchovy paste in a small bowl with the rosemary, garlic, olive oil and a big pinch of flaky salt. Pour the anchovy oil over the sourdough and toss well to coat. Transfer to the lined oven tray (along with any bits stuck to the bowl) and spread into a single layer. Bake for about 12-15 minutes, or until the croutons are golden brown and crunchy. Set aside to serve.
Finish Soup: Once the cycle has finished, remove the bundle of parsley, chicken thighs and fennel. Discard the parsley. Roughly chop the fennel and shred the chicken off the bone (discarding the bone). Set aside.
Cut the crusts off the slice of sourdough and discard them, then tear up the bread into small chunks (you should have about ¼ cup worth of breadcrumbs - this helps to thicken and add body to the soup). Add the sourdough, parmesan, yoghurt, anchovies and mustard to the cooking blender with the stock soup mixture. Blend on medium speed for about 1 minute, or until the soup is smooth and creamy. Stir in the lemon juice and season with lots of freshly cracked black pepper. Stir together and season to taste with salt, adding more lemon juice to taste if needed. Return the shredded chicken and chopped fennel to the soup, along with the cos lettuce. Stir everything together, until the lettuce is wilted.
To Serve: Serve the soup in bowls topped with the croutons. Garnish with some fennel fronds, chives, grated parmesan and a few anchovies (if desired). Drizzle over some extra virgin olive oil and season with freshly cracked black pepper.
Tip* For extra flavour, add a piece of parmesan rind to the soup as it simmers - just remember to remove and discard it before blending!