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  • Hanna Watson

Nourishing Chicken Soup


I have been enjoying this style of broth/soup since I was a child. My Mum would cook it almost weekly when we were growing up. It is my go to recipe when I am feeling unwell or when I feel like I need some extra nourishment. I hope you enjoy it.

I start with the slow cooker. Here's what I do:

All the ingredients go into the slow cooker on a low heat for 8 hours. How much you need of everything will depend on the size of your cooker (mine's approx 3.5L).

INGREDIENTS:

  • Up to 1kg of organic chicken (see notes below)

  • 1 medium brown onion chopped

  • 1 large carrot roughly chopped

  • 2 stalks celery roughly chopped

  • 2 bay leaves

  • 1 tsp whole peppercorns

  • 1 tbls apple cider vinegar

  • 6-7 cups of water

NOTES:

  • It’s best to use a combination of organic chicken necks, wings and legs. These bits are usually cheaper and it’s in these bones and joints where you find the most nutrients

  • The above recipe is for a basic stock. I usually add other bits that are in my fridge such as celery leaves, parsley stalks, leeks, spring onions. Feel free to experiment here.

  • The broth freezes well to be used later in other recipes (soups, risotto’s etc) in place of commercially produced stock.

Here's what I do after it has been cooking for a least 8 hours:

🍲 Carefully strain the stock to separate the 'liquid gold' from the chicken bone & vegetables

🍲 Once cooled, pick the chicken off the bones. Given that it has cooked for a long time, this is a very easy and quick process.

🍲Reserve the cooked and softened carrots to serve with the broth/soup

🍲You can use the onion, celery, parsley stalks etc from the slow cooker to flavour other stews and soups (blend it first).

You're now left with the broth, chicken and some carrots. You can now add cooked pasta, rice and other vegetables to a pot and make a wholesome chicken soup!

In addition to the cooked carrots, my vegetables of choice are Brussels sprouts, broccoli, cauliflower, corn and I love to finish it off with fresh parsley.

These are the flavours of my childhood. You can add ginger, garlic, chili & miso paste to create other flavour profiles. Enjoy!

Don't own a slow cooker? No worries. Here's how you make it in pot on the stove:

INGREDIENTS:

  • Up to 1kg of organic chicken (see notes below)

  • 1 medium brown onion chopped

  • 1 large carrot roughly chopped

  • 2 stalks celery roughly chopped

  • 2 bay leaves

  • 1 tsp whole peppercorns

METHOD:

1. Add the chicken to the pot and fill it with cold water.

2. Once it simmers for a while (approx 30 mins), skim the scum that comes to the surface. This will help make a clearer broth. 3. Add the onion, celery, bay leaves and peppercorns, turn down the heat and cook for 2 hours.

4. Add the carrots and cook until the carrots are tender.

5. Season according to taste and serve.


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© 2017 by Hanna Watson