I don’t know what the weather is like in your part of the world, but here it’s delivering mostly sunny days, but the evenings have inherited that true winter chill we haven’t felt for a while here in southern Australia.
While this is a cue for most people to pull out their fluffy ugg boots, cardigans and to curl up and watch TV with a nice warm blanket over your lap – for me, it’s also about cooking really yummy soups. Mostly, I take them to work for lunch, because I generally have a decent appetite at dinner time and really want something substantial. However, this chicken soup is a true meal.
With cooler weather comes colds and flues, and if you haven’t heard, chicken soup has wonderful medicinal, anti-inflamatory properties. All the more reason to get into the kitchen this weekend and cook up a nice big batch. This recipe will give you four to six large serves. It’s healthy, warming and completely delish!
Most of us have a long weekend ahead (Happy Easter, by the way!!) so now is a great time to get in the kitchen and do some cook ups. Don’t forget to check out these other fabulous recipes which will help you fill your freezer.
Braised pork chops with apples and cabbage
Ginger and coriander curry
– 1 whole free-range chicken
– 3 stalks of celery – roughly chopped (include top leaves for extra flavour)
– 3 carrots – roughly chopped
– 3 large red onions, unpeeled, roughly chopped
– 1 handful of fresh parsley
– 2 leeks (use only white parts) roughly chopped
– 3 cloves of garlic – whole with skin on
– 6 peppercorns
– 2 bay leaves
– A few good pinches of sea salt (to taste)
– I stalk of lemon grass – bruised (optional)
– 3 stalks of celery, washed and diced
– 2 leeks, washed and diced (use only the white part)
– 1 packet of vermicelli noodles
– The flesh of a whole cooked chicken (cooked using the broth above)
– 3 tablespoons of soy sauce (or to taste)
– Salt and freshly ground black pepper (to taste)
Combine all ingredients for the broth in a large stock pot and pour over enough cold water to cover all the vegetables and to ensure the chicken is submerged.
Cover and simmer very gently for about 1 hour.
Remove from heat, retrieve the chicken and set aside.
Strain the liquid into a clean bowl, pressing the vegetables to extract the flavour. Transfer back into the saucepan and allow to cool. Discard the cooked vegies.
Meanwhile, once the chicken is cool enough to handle, pull it apart with your hands, discarding the skin and bones, and separate the tender flesh into chunks. Set these aside for later.
Once the broth has cooled, scoop away any fat or impurities that have risen to the top and discard them. This leaves a beautiful, clean broth. An easy way to do this is to pop the cooled broth into the fridge overnight. The next day the fat and impurities will have formed a skin on top, making it even easier to skim and discard.
Bring the broth back up to the boil and add the remaining soup ingredients. Simmer until the noodles are cooked through, which sound only take a few minutes. Before serving, check for seasoning. I find this needs quite a bit of salt to bring out all the subtle flavours – so make sure you taste it and adjust to your tastes.
Serve in big bowls, with some nice, crusty bread.
Alternatively, if you’d like to freeze this for later use, pour into containers, label and freeze for up to three months. This can be reheated easily in the microwave and makes perfect lunches to take to work.
What kinds of soups do you look forward to eating in winter? I’m always looking for new ones to try!
Stay tuned for even more soups as the weather gets cooler!