Chicken, pumpkin, chickpea and rice soup with spiced chilli oil

Name: Chicken, pumpkin, chickpea and rice soup with spiced chilli oil
Cook time: 2 h 30 min
Yield: 6
Cuisine: Modern Australian
Ingredients: 2 tbsp olive oil; 1 whole chicken; 2 small onions, peeled and sliced thinly; 500g pumpkin, peeled and diced into bite-sized pieces; 2 bay leaves; 1 tsp fennel seeds; 50ml marsala; salt and pepper; 2 litres water; ½ cup long-grain white rice; 400g can chickpeas, drained and rinsed

Danielle Alvarez

September 13, 2024

Drizzle the soup with chilli oil, to serve.William Meppem

Time:2 hours +Serves:6

By slowly simmering a whole chicken in water, you’re essentially cooking the bird and making the broth at the same time.

The spices in the chilli oil give this brew a slightly different feel to traditional chicken soup, but one that’s no less comforting.

Ingredients

2 tbsp olive oil
1 whole chicken
2 small onions, peeled and sliced thinly
500g pumpkin, peeled and diced into bite-sized pieces
2 bay leaves
1 tsp fennel seeds
50ml marsala
salt and pepper
2 litres water
½ cup long-grain white rice
400g can chickpeas, drained and rinsed

FOR THE CHILLI OIL

80ml extra virgin olive oil
1½ tsp Korean chilli flakes (gochugaru); if using Italian chilli flakes, reduce to ½ tsp
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
2 tsp sesame seeds

FOR THE GARNISH

fresh coriander leaves
lemon or lime wedges

Method

Step 1
Season the chicken with salt and set aside. Heat a large, heavy-bottomed soup pot over high heat. When it’s hot, add the 2 tablespoons of olive oil and place the chicken in it, breast side down. Brown the chicken on all sides and then remove from the pot and set aside.
Step 2
Turn the heat under the pot to low and add the onion with a good pinch of salt. Cook it low and slow for about 5 minutes. Add the diced pumpkin and cook together for a further 10-15 minutes. Add the bay leaves and fennel seeds, stir and cook together for one more minute. Add the marsala and allow the alcohol to burn off.
Step 3
Return the chicken to the pot and pour in the water. Simmer with the lid slightly ajar for 1.5 hours or until the chicken is falling off the bone.
Step 4
Remove the chicken from the pot and set it aside to cool. Add the rice and chickpeas to the pot, return to a low simmer and place the lid on the pot. Simmer gently for 15 minutes. Remove and discard bay leaves.
Step 5
Shred the chicken off the bone, discard the skin and bones, and return the meat to the pot. Stir everything together. Taste for seasoning; adjust with salt.
Step 6
While the soup is cooking, make your chilli oil. Heat the 80ml of olive oil in a small pot over low heat and add the spices and sesame seeds.
Step 7
Serve in bowls and garnish with chilli oil, fresh coriander and a squeeze of lemon or lime juice.