Chicken Soup

Recipe: Chicken Soup

Ingredients Serves: 4 medium sized bowls.
  • 1 pack (4 in a pack)chicken wings
  • 1 pack (4 in a pack)drumsticks
  • 2 mediumcarrots, cut in half cm rings (juicing or non juicing)
  • 1/2-3/4 cupmedium grain organic rice
  • 1leek or onion
  • 3/4 cupchopped pumpkin or sweet potato
  • 1orange, juice and rind
  • 1cinnamon stick
  • 3garlic cloves finely sliced
  • 3cm knobfresh ginger, grated
  • 1 pinchchilli flakes
  • 1/2 bunchparsley
  • salt and pepper to taste
  • stock powder (exclude if you have liquid stock)
  • coriander and or parsley to serve
  • lemon juice to serve

Method

This is the Quick cook option-

1. Rinse chicken, add all ingredients except rice and parsley leaves (stalks are lovely to cook in) into a stockpot. Add enough water or liquid stock to just cover the chicken and vegetables. Bring to just before boiling point.

2. Turn temperature to lowest point, cook 1/2 an hour. (see note below,  if cooking whole chook)

3. Add rinsed rice and cook another 1/2 hour.

4. Pull out of pot, chicken, parsley stems, cinnamon.

5. Cool chicken,  remove skin and bone. Add it back into the soup.

6. Serve with lemon juice, parsley and/or coriender leaves.

If  you a reheating the next day, please don’t boil and you may need to add  a bit more water as it thickens up.

Budget note-

When on a budget, I use free-range chicken. Alternatively,  wings and drumsticks are often a cheaper cut. For the vegetables, I use onion instead of leek, Parsley, no coriander, pumpkin instead of sweet potato.

I do try and  use organic chicken, ( whole or pieces) when I can afford it.

 Time changes for cooking a whole chook –

Take one  hour on part 2.

Seasonal variations-

I have also used fennel or celery, thinly sliced and chopped. Also  parsnip (sliced ) and celeriac (cubed) . I just  added them to step one, if they are in season.

 

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