Chicken soup to cure all ills
This really is the cure all for everything…
Serves 6 – 8
You will need:
1 whole free range organic chicken
5 large cloves garlic
130 gms carrot roll cut
220 gms leek
300 gms onions diced
150 gms celery sliced
250 gms fennel sliced
280 gms celariac cut in large dice
6-8 small kipfler potatos cut in half
½ bunch continental parsley rough cut
3 litres chicken stock, veg stock or water
1½ teaspoons sea salt
½ large lemon, juice only
lots of sprigs of fresh coriander or parsley to serve.
How to:
wash all vegetables well
place cleaned chicken and all vegetables in pot
cover with chicken stock
add the sea salt
bring to a simmer DO NOT BOIL or the soup will be cloudy
allow to simmer for 40minutes
remove chicken cool a little
take flesh from the bones set meat aside
keep bones to add to next stock
shred the meat into bite size pieces
bring soup back to a simmer add the lemon juice
place the shredded meat back in soup
To serve:
serve with sprigs of fresh coriander or parsley and blanched or steamed green vegetables.
