A piping hot bowl of chicken soup is pure comfort on a cold or rainy day. Making it on an induction cooktop gives you complete control over the temperature, allowing you to bring the broth to a gentle simmer without scorching the bottom of the pot. Using a flat-bottomed, induction-compatible stainless steel stockpot on a Prestige induction cooktop ensures fast, even heat distribution, helping extract maximum flavour from the chicken and aromatics in half the time.
Ingredients: 500 grams bone-in chicken, washed 1 medium onion, chopped 1 large carrot, sliced into rounds 2 celery stalks, chopped 4 garlic cloves, crushed 1 inch ginger, sliced 1 teaspoon whole black peppercorns 1 bay leaf 5 cups water 1 tablespoon butter or olive oil Salt to taste Fresh parsley or coriander for garnish
Place your induction-friendly stockpot on the Prestige induction cooktop, select the saute function, heat butter, and add garlic, ginger, and onions until softened.
Add the chicken pieces, carrots, and celery, tossing them briefly for two minutes to lightly sear the meat.
Pour in five cups of water, then add the bay leaf, whole black peppercorns, and salt.
Reduce the wattage on the cooktop to lower the temperature and let the soup simmer gently for 25 to 30 minutes until the chicken is tender.
Shred the chicken off the bones, return it to the broth, adjust the salt, and garnish with fresh parsley before serving hot.