As the weather cools or chicken soup time
Its chicken soup time but I don't mean normal soup I mean health packed, cold fighting super soup. It starts with the chicken - the best you can afford. Then the vege from your garden, then the flavourings. I cook this every week during winter as it gives us
Chicken Soup Recipe
Whole Chicken - jointed into pieces
Carrots
Sweet Potato
Celery
Corn
Garlic
Onion or leek
Herbs (e.g marjoram, tarragon, thyme, rosemary, oregano, hyssop, savoury etc)
Bay Leaf
Pepper
wine
Tamari
optionals - dried mushrooms, kelpamare, seaweed
Place knob of butter and a glug of olive oil in heavy saucepan. Add Chicken Pieces and sizzle fry until they are coloured a bit. Add chopped carrots, peeled garlic, chopped onions and chopped celery. Gently fry with chicken pieces for 5 minutes.
Cover with chicken stock or water. Add corn separated from cob. Add corn cob, herbs, bay leaf, glug of wine, tamarin, pepper. Add in mushrooms, kelpamare and seaweed if using.
Bring to a gentle simmer and simmer for 1 hour. If the chook is young remove and debone, if its an old one cook for another 45 mins then debone. Put chicken meat aside and add bones back into the soup. Cook for another 30 minutes. Remove bones. Add chicken meat back in. To thicken you can add pasta, rice, noodles or dumplings. You can also add greens of your choice too such as kale, collards and sweet potato leaves.
Serve warm and eat from a homemade bowl with a wooden spoon for maximum enjoyment. Top with fermented condiment of choice (cortido rojo is a favourite). Its lovely with a dollop of piima cream too oh and chives.
