26 November 2021
Chicken Soup - Two Ways
We loved this chicken soup recipe so much that we had to find a way to develop it even further. We often make a big batch on Sundays and it really makes you feel like you’re starting off the week right.The first way is a really simple and surprisingly filling traditional broth.
The other is an Asian take infused with lemongrass, chilli, ginger and coconut milk which will keep you fuller longer and warm you up as the weather gets colder.
Both are incredibly good for you and super satisfying.
Chicken Soup with Kale & Carrots – Serves 4-6
- 1 medium chicken (about 1.5kg)
- 2 carrots, cut into chunks
- 2 ribs of celery, cut into chunks
- 1 leek, cut into chunks
- 1 white onion, quartered
- 3 bay leaves
- 1 tsp black peppercorns
- 1 tsp himalayan pink salt
- 200g kale, stalks removed and chopped quite finely
- 2 carrots, peeled and finely diced
Place the chicken in your largest stock pot and scatter around the first lot of carrots, celery, leek, onion, bay leaves, peppercorns and sea salt. Cover with water. Bring to the boil and then turn down to a gentle simmer and leave it there, with the lid askew, for two hours. Drain the stock into another pot, remove and discard the vegetables and then leave the chicken to cool a little. Skim the stock of any excess fats. When the chicken is cool enough to handle, remove all of the meat from the bones and place back into the stock, along with the kale and two diced carrots. Bring to the boil again and cook for twenty minutes until the carrots are tender. Taste for seasoning and serve.
Asian Chicken Soup with Kale & Carrots – Serves 4-6
- 1 medium chicken (about 1.5kg)
- 2 carrots, cut into chunks
- 2 ribs of celery, cut into chunks
- 1 leek, cut into chunks
- 1 white onion, quartered
- 3 lime leaves
- 2 red chillies, cut in half
- 2 lemon grass stalks, cut into chunks
- 1 thumb sized piece of ginger, cut into chunks
- 1 tsp green peppercorns
- 1 tsp himalayan pink salt
- 400ml organic coconut milk
- 200g kale, stalks removed and chopped quite finely
- 2 carrots, peeled and finely diced
- 3 spring onion, roughly sliced
- 25g dried shiitake mushrooms
- 1 tbsp fish sauce
- 1 tbsp gluten free soy sauce
Place the chicken in your largest stock pot and scatter around the first lot of carrots, celery, leek, onion, lime leaves, lemongrass, chilli, ginger , peppercorns and salt. Cover with water. Bring to the boil and then turn down to a gentle simmer and leave it there, with the lid askew, for two hours. Drain the stock into another pot, remove and discard the vegetables and then leave the chicken to cool a little. Skim the stock of any excess fat. When the chicken is cool enough to handle, remove all of the meat from the bones and place back into the stock, along with the kale, two diced carrots, spring onion, shiitake mushrooms, coconut milk, fish sauce and soy sauce. Bring to the boil again, with the lid off and cook for twenty minutes until the carrots are tender. Taste for seasoning and serve.
