
How to make a winter warming and hearty chicken soup that's good for the soul
Roberts will be showing how to make a hearty chicken soup for the soul.
Recipe below:
A Gutsy Chicken soup with white beans and miso
Chicken soup is an absolute staple in my house, I may not always be feeding 10 people, but it certainly freezes well for a grab and go meal later down the track, not to mention its extremely comforting in the cooler months
Every now and then I'll see chicken necks or wings on special so I will buy in order to gain a slightly richer soup.
Also helps when stretching out the budget
Serves 10
1 bulb of garlic split in half¼ cup extra virgin olive oil2-inch piece of ginger, peeled and sliced
1 whole onion, peeled and quartered
1 Tablespoon white peppercorns
1 Tablespoon fennel seeds
1 whole chicken1 tsp sea salt flakes
To serve
2 tins of drained cannellini beans
3 heaped spoons of white miso softened with ½ cup of water
1 bunch of silverbeet or Cavolo Nero, washed well and finely shredded
2 tablespoons olive oil
1 baguette cut into 2-inch segments
Method
In a large pot over moderate heat, warm the olive oil with the garlic, ginger and onions, cook for a few moments before adding in the white peppercorns and fennel seeds.
Place chicken into pot, covering with enough water to submerge chicken. Cover with a lid and bring to a simmer.
At this point, reduce temp to a very low simmer and continue cooking slowly for a further 40 minutes. After this time the chicken should be cooked.
Remove from heat and allow to cool all most completely before removing the chicken from broth. Strain the broth and place back into the pot, returning to a boil and seasoning with salt flakes.
Separate the chicken meat from the skin and bone and set aside
In a separate saucepan, add in the olive oil and the shredded silver beet with a good ¼ cup of water. Cover with a lid and steam for 2 – 3 minutes over medium heat.
Add chicken broth and return to a boil.
Add in the cannellini beans and miso paste and remove from heat immediately
Serve with a good drizzle of olive oil and toasted banquette

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


7NEWS
30-06-2025
- 7NEWS
How to make a winter warming and hearty chicken soup that's good for the soul
Jason Roberts is a chef and TV personality. Roberts will be showing how to make a hearty chicken soup for the soul. Recipe below: A Gutsy Chicken soup with white beans and miso Chicken soup is an absolute staple in my house, I may not always be feeding 10 people, but it certainly freezes well for a grab and go meal later down the track, not to mention its extremely comforting in the cooler months Every now and then I'll see chicken necks or wings on special so I will buy in order to gain a slightly richer soup. Also helps when stretching out the budget Serves 10 1 bulb of garlic split in half¼ cup extra virgin olive oil2-inch piece of ginger, peeled and sliced 1 whole onion, peeled and quartered 1 Tablespoon white peppercorns 1 Tablespoon fennel seeds 1 whole chicken1 tsp sea salt flakes To serve 2 tins of drained cannellini beans 3 heaped spoons of white miso softened with ½ cup of water 1 bunch of silverbeet or Cavolo Nero, washed well and finely shredded 2 tablespoons olive oil 1 baguette cut into 2-inch segments Method In a large pot over moderate heat, warm the olive oil with the garlic, ginger and onions, cook for a few moments before adding in the white peppercorns and fennel seeds. Place chicken into pot, covering with enough water to submerge chicken. Cover with a lid and bring to a simmer. At this point, reduce temp to a very low simmer and continue cooking slowly for a further 40 minutes. After this time the chicken should be cooked. Remove from heat and allow to cool all most completely before removing the chicken from broth. Strain the broth and place back into the pot, returning to a boil and seasoning with salt flakes. Separate the chicken meat from the skin and bone and set aside In a separate saucepan, add in the olive oil and the shredded silver beet with a good ¼ cup of water. Cover with a lid and steam for 2 – 3 minutes over medium heat. Add chicken broth and return to a boil. Add in the cannellini beans and miso paste and remove from heat immediately Serve with a good drizzle of olive oil and toasted banquette

Sydney Morning Herald
19-05-2025
- Sydney Morning Herald
In my suburb, it's easy to tell the locals apart – just look at their legs
Rosanna is an in-between place. It's a card-carrying member of Melbourne's middle suburbia but still gives more than a whiff of the farming country it was in living memory. Growing up here in the 1970s and '80s, the newly built housing estates were surrounded by paddocks. I could see cows grazing on a nearby hill from my bedroom window. For the first few years of my life, milk was delivered by horse and cart – a fact my children refuse to believe. Humans outnumber livestock these days, but it's a place where you can feel Melbourne suburbia click into a different headspace. Out here, just past Ivanhoe and Heidelberg, the neat geometric clip of inner-urban blocks finds a more languid groove. Even the air is different. It's fresher, the light is softer. The sun setting over the rewilded Banyule Flats wetlands is a thing of golden beauty. Some of my favourite parts of the Rosanna I grew up with are no longer Rosanna – in 2006, the south-east corner was cruelly sliced off and given to Heidelberg. It's further proof that Rosanna's bigger neighbours have always had better PR agents. Heidelberg got its famous School of Art, but poor old Rosanna got erased from the illustrious history of McCubbin, Roberts and Streeton, who painted around here too. Eaglemont gets the kudos as the canvas for Australia's experimental modernist architects, but Rosanna has its own heritage-listed Robin Boyd, with its tell-tale window wall peeking above a mysterious curved brick compound. It's close to my nana's old 1950s home, which is far more representative of a 'burb where simple weatherboard and brick veneer constructions didn't have much chance of alarming the Joneses. It's changed now, in the way of all places 12 kilometres from Melbourne's CBD. The old houses are reaching the end of their natural life, and their replacements are bigger and flasher. It's gone up in the desirability stakes, but even still, Rosanna is the quiet achiever of the north-east: an unshouty suburb for unshouty people. For years, the closest thing to a bar was Aagaman Indian Nepalese Restaurant on Lower Plenty Road. Even these days, the only thing resembling nightlife is Margarita Wednesdays at Mexican Taco down near the station. It's no coincidence Rosanna is the first zone 2 station on the Hurstbridge line. Heading toward the city, the next stop is Heidelberg – aka 'the big shops' on Burgundy Street. Turn the other way and there be dragons (or at least Macleod). And woe betide any commuter caught out by the tyranny of the express trains hurtling through Rosanna. I remember a woman in the afternoon peak hour rush berating the carriage for not waking her in time: 'You know where I get off, you bastards!' No, Rosanna wasn't named after the early '80s Toto pop hit (obviously) but derives from a farm named after a 19th-century resident, Elizabeth Anna Rose.

The Age
19-05-2025
- The Age
In my suburb, it's easy to tell the locals apart – just look at their legs
Rosanna is an in-between place. It's a card-carrying member of Melbourne's middle suburbia but still gives more than a whiff of the farming country it was in living memory. Growing up here in the 1970s and '80s, the newly built housing estates were surrounded by paddocks. I could see cows grazing on a nearby hill from my bedroom window. For the first few years of my life, milk was delivered by horse and cart – a fact my children refuse to believe. Humans outnumber livestock these days, but it's a place where you can feel Melbourne suburbia click into a different headspace. Out here, just past Ivanhoe and Heidelberg, the neat geometric clip of inner-urban blocks finds a more languid groove. Even the air is different. It's fresher, the light is softer. The sun setting over the rewilded Banyule Flats wetlands is a thing of golden beauty. Some of my favourite parts of the Rosanna I grew up with are no longer Rosanna – in 2006, the south-east corner was cruelly sliced off and given to Heidelberg. It's further proof that Rosanna's bigger neighbours have always had better PR agents. Heidelberg got its famous School of Art, but poor old Rosanna got erased from the illustrious history of McCubbin, Roberts and Streeton, who painted around here too. Eaglemont gets the kudos as the canvas for Australia's experimental modernist architects, but Rosanna has its own heritage-listed Robin Boyd, with its tell-tale window wall peeking above a mysterious curved brick compound. It's close to my nana's old 1950s home, which is far more representative of a 'burb where simple weatherboard and brick veneer constructions didn't have much chance of alarming the Joneses. It's changed now, in the way of all places 12 kilometres from Melbourne's CBD. The old houses are reaching the end of their natural life, and their replacements are bigger and flasher. It's gone up in the desirability stakes, but even still, Rosanna is the quiet achiever of the north-east: an unshouty suburb for unshouty people. For years, the closest thing to a bar was Aagaman Indian Nepalese Restaurant on Lower Plenty Road. Even these days, the only thing resembling nightlife is Margarita Wednesdays at Mexican Taco down near the station. It's no coincidence Rosanna is the first zone 2 station on the Hurstbridge line. Heading toward the city, the next stop is Heidelberg – aka 'the big shops' on Burgundy Street. Turn the other way and there be dragons (or at least Macleod). And woe betide any commuter caught out by the tyranny of the express trains hurtling through Rosanna. I remember a woman in the afternoon peak hour rush berating the carriage for not waking her in time: 'You know where I get off, you bastards!' No, Rosanna wasn't named after the early '80s Toto pop hit (obviously) but derives from a farm named after a 19th-century resident, Elizabeth Anna Rose.