Chicken soup for the soul

Chicken soup for the soul
Serves 10
A bowl of pure goodness, no preservatives, dairy or gluten added.
Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
  1. 1 whole chicken – free range or organic if possible
  2. 2 onions finely diced
  3. 3 garlic cloves minced (optional)
  4. 4 small potatoes peeled and chopped into small cubes
  5. 1 small sweet potato peeled and chopped into small cubes
  6. 2 cups of carrots peeled and chopped into small cubes
  7. 1 cup sliced celery
  8. 5 leeks washed and chopped
  9. 8 cups of chicken stock – I used the water the whole chicken was boiled in, as my stock
  10. 1 teaspoon fresh or dried thyme
  11. ¼ cup of fresh chopped parsley
  12. salt and pepper to taste
  13. coconut oil for frying the onions
  14. 1 teaspoon lemon zest (optional)
  1. Start by boiling the whole chicken for about 1½ hours until cooked. If you don’t like a lot of fat then remove most of the fatty skin before boiling. Keep the water used for boiling as it makes a delicious stock. Remove the chicken and allow to cool a little.
  2. Lightly sauté the onions until translucent, add the garlic and the remaining vegetables as well as the thyme. Place the potato on top of the vegetables and add the stock. Allow this to cook until the potatoes are nearly done. This shouldn’t take longer then 30 minutes.
  3. While this is bubbling away shred the chicken off the carcass, and finely chop it up. Discard any grizzle, skin and bones.
  4. When the potatoes are nearly done, add the chopped and shredded chicken to the pot and allow to simmer for a further 15 minutes.
  5. Give the soup a good stir to break up the potato and blend all the lovely flavours.
  6. Take about a 1½ – 2 cups of the soup and blend them to a smooth puree and add back to the soup. This creates a creamy soup. Add the chopped parsley, salt and pepper to taste.
  7. I love a little lemon zest stirred through at the end to round off all the wonderful favours and give a wonderful freshness to the dish. Remember to wash the lemons very well to remove all the mould from the skins before zesting them.
  8. Garnish as desired.
  9. This soup freezes well.
  10. I served this soup with a sweet potato toast.
Amanda In The Kitchen



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