Jason Roberts is a chef and TV personality.

Roberts will be showing how to make a hearty chicken soup for the soul.

Recipe below:

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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