Nourishing Chicken Soup

PREP

COOK

SERVINGS

20 minutes

3 hours

8+

Chicken soup is often known as the Jewish penicillin. The broth that this soup makes, along with the goodness of veggies makes is a wonderfully nutritious soup- not just for when you're sick but when you want to keep well too.

INGREDIENTS

For part 1

1 whole pasture raised chicken
2 celery stalks, with leaves, cut into chunks
2 large carrots, cut into chunks
2 onions, peeled and halved
About 10 black peppercorns
2 bay leaves
2 star anise (optional)
2 teaspoons salt, more to taste

For part 2

3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
2 cloves garlic, minced
3 celery stalks, with leaves, diced (into 1cm cubes) and leaves chopped
3 large carrots, diced (into 1cm cubes)
3 large zucchini, diced (into 1cm cubes)
2 large potatoes, peeled and diced (into 1cm cubes)
(optional: whatever veggies you desire! I often add corn if it is on hand)
a large handful of Fresh herbs, chopped (I use parsley and tarragon)
2 cups of kale or any leafy green, finely chopped
optional 1-2 teaspoon of fresh grated turmeric
Dried rice noodles/ risoni/ quinoa pasta

MAKE

Part 1
Place the chicken and other ingredients in a large pot and cover with filtered water

Bring to a boil quickly, then immediately reduce the heat as low as you can.

Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1.5 hours.

Allow to cool slightly, the transfer chicken from the pot to a container. Strain broth through a sieve into a separate bowl. Discard all the leftover veggies.

You can use the broth right away or refrigerate broth so you can remove the has risen to the top (if you do this keep the fat aside).

Separate chicken breast meat from bones and skin. Discard bones (or use to make another broth) and skin. Shred chicken in to small bite-sized pieces.

Part 2

Place 3 tablespoons of olive oil OR the reserved fat in a large pot.

Add leeks, over medium heat until softened.

Add garlic and remaining vegetables (except the kale), and continue to gently cook for 5 minutes.

Pour broth into pot with vegetables and heat to a simmer.

Add noodles or risoni and simmer until heated through and soft. Add a cup or two of chicken, and add salt and pepper to taste.

5 minutes before serving, stir through kale.

Serve hot.

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NOTES

Enjoy x