Best Nourishing Chicken Soup
Winter is just around the corner! While I am a fan of Summer and love the beach, there is one thing I really love about Winter…soups! I love having soup in our fridge at home so we have a warm and nourishing meal always on hand for lunch. I also love how versatile soup can be. You can easily adjust the flavours and ingredients each day into a varied dish to avoid monotony.
On Monday I may enjoy this chicken soup with
Zoodles (aka Zucchini noodles) and Tuesday I may add some crusty bread for dipping, while on Wednesday (hopefully there are some left) I add
pasta. It is a healthy and affordable way to enjoy lunch while boosting the immune system at the same time.
Ingredients:
- 2 chicken stock cubes (we use Massel)
- 1 Free Range Chicken
- 3 carrots, peeled, chopped
- 3 sticks of celery, trimmed and chopped
- 4 cloves of garlic
- 2 dried bay leave
- 2 tsp salt
- Big pinch black pepper
- 2 tablespoons spring onion
- 2 tablespoons minced parsley
Directions:
- Rinse your chicken under cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 cups. Bring to the boil, then turn the heat down.
- Simmer for 30 minutes while skimming the fat off the top of the pot. Then add chopped vegetables, garlic, bay leaves, chicken stock cubes, salt and pepper.
- Bring it back to the boil, then again turn down the heat to simmer. Simmer for 1 hour while skimming the fat off the top of the pot.
- Remove the chicken and bay leaves from the pot. Keep the chicken to one side in a dish or pan.
- Let the soup cool and once cooled down you can strain it with a sieve. Then using two forks shred the meat off the chicken and discard the skin and bones.
- Add the celery, carrots, spring onion and parsley to the soup along with the shredded chicken. Reheat before serving and check the seasoning. You may want to add more salt and pepper.
Kitchen Utensils Used In This Recipe:
There's nothing more comforting than a bowl of homemade soup. Try out this recipe for the ultimate satisfying lunch or dinner and let us know how it goes.
This recipe was written by Carla Penn-Kahn, Managing Director of Everten.
