Healing Chicken Soup
Chicken stock:
1 small organic chicken (rinse)
enough water to cover chicken in a stock pot
3-4 carrots, roughly chopped
2 onions, roughly chopped
3-4 stalks celery, roughly chopped
4-5 cloves
5-6 peppercorns
Bring to a boil and then simmer for a looooooong time. I simmered mine for about 8 hours. The chicken will fall off of the bones and be extremely juicy and flavourful. Pick off the meat to use in the soup. Strain the broth and discard bones, skin, etc..
Chicken soup:
1 T olive oil
2 onions, chopped
Half of the chicken stock (I froze the other half for a later use)
3 carrots, chopped small
1 head kale, rinsed and roughly torn (no ribs)
Chicken pieces left from making stock
1 cup of fresh parsley
1.5 tsp dried basil
Pinch of nutmeg
Pinch of salt
Pepper to taste
In a dutch oven, heat the oil. Add onions and cook until they start to brown. Add the stock and bring it to a boil. Add the carrots. Once the carrots are soft, add the kale and let wilt. Add the chicken herbs and spices last, just to warm.
This was a perfect dinner for tonight as it is starting to get quite cold and windy on the Saskatchewan prairies.
Last night I made a chicken, butternut squash and quinoa stew. Mmmmmmm!
The recipe was found here.
Do you make your own soup stocks?
I have a ham bone in the freezer that I must tackle next!
