I came up with this recipe many years ago and it has served me, and many of my loved ones well since then. This recipe makes ALOT of soup.
|1||small, whole chicken|
|2||lemons, cut in half|
|handful||stalks of parsley|
Save the meat from the chicken stock, and reserve the lemon, ginger and garlic. You can use the mushy vegetables too if you like, sometimes I use some of them, but I add a heap of finely diced fresh vegies too. I like to add a fresh carrot (diced) and a mix of fresh greens. Depending on what’s in season, I add sweet corn kernels, green peas (feel free to use frozen peas and corn), green beans (chopped into pea sized pieces), chopped asparagus, chopped kale, finely diced broccoli heads. I like to add fresh herbs too, chopped chives or spring onions, thyme and parsley. If you can’t get fresh herbs, omit them entirely. You also want the zest of an additional lemon and your favourite soup pasta cooked al dente to packet directions then drained and rinsed (I like to use a multicoloured vegetable variety, alphabet or otherwise).
To make the stock: combine all ingredients in a large pot. Cover with cold water and bring to the boil. Remove surface scum as it appears. Simmer until the chicken is very tender. This may be more than an hour. Strain the stock and return the liquid to the cleaned pot. Reserve the chicken, lemon, garlic and ginger. If you want to use some of these mushy vegies, pull out what you’d like and smash them with your kitchen knife before chopping them up so they are in fine pieces.
To make soup: Add the pieces of mushy vegies to the stock. Finely chop the piece of ginger, which should be soft now. Smash the garlic cloves, finely chop and add those to the stock too. Remove the meat from the chicken and tear and chop it into small, bite-sized pieces. Add to stock. If the lemon didn’t become bitter in the cooking process (some types of lemon become mellow, but others become a nasty bitter flavour), scoop out the flesh and add to stock. If it became too bitter for your taste, discard the lemon from the stock and only add the finely chopped rind of the additional (fresh) lemon zest. At this stage, figure out how much of this soup you are going to want to eat in the next few days and freeze the rest for use at a later stage. Bring the stock mix back to the boil and add your diced carrots. After a few minutes, add your greens in order of those that take longest to cook to quickest cooking. The aim is to keep all these vegies crisp and green. Divide the cooked pasta between serving bowls. When the vegies are done, add the fresh chopped herbs and serve immediately.
I always feel better merely inhaling this soup. I hope it makes you feel better too.