My World Famous Chicken Soup is what I turn to when my wheels start to feel a bit wobbly – it’s full of anti-inflammatory, nutrient dense SUPER POWER goodness. And, it tastes so comforting, too.
I first published this little number all the way back in 2014… Wowser. That takes me back.
Since I’ve recently been in need of an EXTRA hit of anti-inflammatory, comforting goodness – I’ve been making this baby. And, I have to say – I’m loving it. You can feel it working it’s magic as it goes down!
The cool thing about being famous is traveling. I have always wanted to travel across seas, like to Canada and stuff. (Britney Spears)
I think I mentioned making my world-famous-at-my-place chicken soup for my sister last week. It’s a bit of a winner because it tastes good and it’s chock-full of super-power boosting nutritional goodness. Especially good when you feel a little under the weather. And, at this time of the year (down here, anyway) this soup is a great preventive measure against the winter sniffles.
There’s a reason chicken soup has reached cult status around the world, but perhaps most famously with Jewish mamas. It is the ultimate comfort food when made from scratch for someone you love. I made it for my sister after her return from the hospital (although I’m a little surprised she had any room for soup after scoffing down all those gingerbread men…!)
making this soup for someone ELSE gives you a feeling of warmth and love. Amazing how food can do that…
While this recipe seems a little longer than my usual numbers, the process is very simple. The first stage is making the base stock (which can be prepared in advance) followed by throwing all the ingredients together for the soup. This is best done just before eating because there are a number of fresh ingredients (like garlic, ginger and turmeric) full of immune-boosting, anti-inflammatory goodness.
Gotta say – this is a very pleasant way to spend a couple of hours on a wintry weekend afternoon, too. And, your home will smell amazing!
- 1 x whole happy chicken (mine was 1.3 kilos)
- 2 x large onions, roughly chopped
- 1 x large carrot, roughly chopped
- 1 x large stick of celery, roughly chopped
- roughly chopped stalks of one bunch of flat-leaf parsley
- 1 x teaspoon fresh thyme leaves
- 1 x tablespoon apple cider vinegar
- a small handful of wakame, or other sea vegetables (optional*)
- 2 x litres of chicken stock
- 2 x cups chicken meat, shredded
- 2 x stalks celery, finely diced
- 1 x large carrot, finely diced
- 1 x leek, halved and finely sliced
- 4 x cloves garlic, minced
- 2 x teaspoons ginger, finely grated
- 1 x teaspoon fresh turmeric, finely grated
- 1 x bunch flat-leaf parsley leaves, finely chopped (Use the tops of the stalks you put in the stock)
- ½ x bunch coriander (cilantro for you Americans!), finely chopped
- 1 x tablespoon coconut oil or lard
- a generous seasoning of sea salt
- Pop your chicken in a large stockpot, with the veggies, herbs, vinegar and sea vegetables. Season and cover with cold filtered water.
- Bring to the boil and then immediately reduce the heat to a strong simmer. Cook for 90 minutes. When the meat starts to separate easily from the bone, your chicken is cooked.
- Remove the vegetables and discard. Carefully remove the bird from the stock and set aside. Strain the stock.
- Once cool enough to handle, remove the chicken meat from the bones. You'll need a generous couple of cups for the soup. Any leftover shredded chicken can be popped straight into the fridge. Keep for further bone broth.
- You'll need a couple of litres of stock for the soup. Any leftover can be popped straight in the fridge or freezer for other cooking.
- Heat your fat in the bottom of a largish pot. Add the garlic, turmeric and ginger and sweat for a minute or two.
- Add your finely diced celery, carrot, leek and cook for 3-5 minutes until the vegetables have softened.
- Pour in your stock and add the chicken meat. Bring to a gentle simmer and cook for about 10 minutes. Your vegetables should still have a little crunch, but be cooked through.
- Simmer for another minute or two. Season generously with sea salt. Taste for seasoning.
- Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.
E N J O Y !
(First published 30 June, 2014)