Matt Tebbutt's Portuguese chicken, coriander & garlic soup recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Matt Tebbutt’ s Portuguese chicken coriander & garlic soup recipe By You Magazine - November 7, 2021 I first had a version of this in an unassuming little restaurant just outside Lisbon. I didn’t realise how tasty such a simple soup could be. Bold herbs, plenty of garlic and a great stock. Chris Terry SERVES 2 FOR THE SOUP 500ml really deep, rich, fresh chicken stock Stalks from 1 small bunch of coriander, chopped (about 4 tbsp) 2 garlic cloves, thinly sliced 1 tsp black peppercorns 1 bay leaf 2 slices of stale sourdough bread, lightly toasted, cut into small chunks 120g cooked chicken breast, thinly sliced Sea salt and freshly ground black pepper FOR THE POACHED EGGS 2 medium free-range eggs TO SERVE Leaves from 1 small bunch of coriander 1 small green chilli, deseeded and finely chopped 2 tbsp olive oil To make the soup, gently simmer the chicken stock, coriander stalks, garlic, peppercorns and bay leaf in a saucepan for 30 minutes. Bring a sauté pan of water to the boil, then reduce the heat to a gentle simmer. Carefully crack in the eggs and poach gently for 2-3 minutes, or until cooked to your liking (but, let’s face it, you want the yolks to be runny!). Remove using a slotted spoon and drain on a plate lined with paper towel. Set aside somewhere warm if possible. Arrange the toasted bread chunks and chicken slices in the bottom of warmed serving bowls. Strain the hot stock into the bowls (reserve the sliced garlic but discard the other flavourings). Carefully add a poached egg to each bowl and season with sea salt and freshly ground black pepper. Garnish with the reserved garlic slices, fresh coriander leaves and chopped green chilli. Drizzle over the olive oil to serve, before cracking open that glorious yolk. Now buy Matt’ s book Weekend by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved