CHICKEN SOUP FOR THE SOUL

I originally posted this up as part of a “boost foods” article I did on my other blog. I’ve cut and pasted it here for posterity and when winter rolls around again, I may re-write the recipe as I step through it with some more detailed photos.

Chicken Soup & Baby Fennel Salad

Chicken Soup & Baby Fennel Salad

CHICKEN SOUP FOR THE SOUL

A whole chicken
Spinach
Broccoli
Cabbage
Pok Choy
Shitake Mushrooms
Green pepper
Garbanzo Beans
Barley
Carrot
Potato
Garlic
Onion
Mustard Seeds
Pepper
Salt
Herbs
& Spices to taste

Start of by steaming the Whole Chicken, place the cleaned chicken in a stockpot, add 3 glasses of white wine, cover and steam for 20 minutes.

Pre-heat the oven on “Fan Grill” to 200*C.

Meanwhile, begin chopping all the vegetables into 1cm by 1cm cubes (or use the food processor to shred them).

Take the chicken out of the stockpot (leave the juices behind) and place under the grill for 20 mins to colour and melt off the fat.

Meanwhile, skim any scum off from the pot, add the chopped garlic, onion, mustard seeds and barley.

Allow to stock up and then add the beans, potato and carrots.

Take the chicken out of the oven, allow to cool enough to handle, and begin ripping meat of the carcass roughly.

Place the ripped meat and carcass back into the stock pot, add water to cover and allow to high simmer for about 20 minutes. Add the remaining ingredients, turn the heat right down low and allow to cook slowly until the vegetables have become a soft puree like consistency.

Take the carcass out of the pot, shred off any remaining meat and return the meat to the pot. Add any final herbs or spices to suit your tatstes and serve.

I like to add some fresh chilli and coriander on the top – but this is not to everyone’s taste. Additionally, a nice accompaniment is some fresh sourdough that’s been placed under the grill and had some fresh garlic and buter slathered on top. Yummo!

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