Jack Frost is in town … and we’re thinking soup. But not any old soup. Chicken soup. Done three ways.
Why. Well, it’s delicious, obviously. But more than that, it’s full of health benefits … why else you do think it’s so often prescribed when you’re ill?
It’s rich in vitamins, antioxidants, calcium, magnesium, potassium and phosphorus, which boost the immune system and help develop strong bones
Chicken is a great source of protein, the soup can help loosen mucus and clear nasal passages, and it’s easy to digest … another reason why it’s a popular dish if you’re feeling ill. Plus … Tryptophan in chicken can help your body to produce serotonin … so chicken makes you happy!
Start off with … poaching your chicken.
Put one free-range chicken into a deep stock pot, add a carrot, onion and celery (all cut into large chunks), one clove crushed garlic and a handful of parsley stalks. Add a bay leaf, 10 or so peppercorns.
Add two litres of water, bring to the boil and then reduce to a simmer, and cook for about an hour to an hour and half, until chicken is fully cooked. Remove from the pot (being careful to keep the liquid and veggies in the pot) and shred all the meat from the bones. Set meat aside.
Now for the stock …
Put the chicken carcass and skin back into the liquid. Return to stove, add a little more water if necessary, bring to the boil and then simmer for two hours, skimming when needed. Pass through a fine sieve. This will keep for a week in the fridge, or cool and freeze … it’ll last in the freezer for three months.
And onto the good stuff … a trio of soups!
Moroccan chicken veggie soup
You’ll need:
2 T butter; 2 large onions, chopped; 500 g chicken meat, diced; one-and-a-half teaspoons each turmeric, ground cumin and ground black pepper; three-quarters teaspoon ground cinnamon; half a teaspoon ground ginger; 1.5 litre chicken stock; two finely chopped large celery sticks with leaves; 1 tin lentils; 2 tins chopped tomatoes; a handful of chopped parsley; lemon wedges to serve.
To make:
Melt butter in pan, and lightly brown the onions. Add all other ingredients except for chicken, celery and parsley. Simmer on medium for 30 minutes. Add parsley and chopped celery and simmer for another 10 minutes, then add the shredded chicken for five minutes of so until hot. Add salt to taste, and serve in heated bowls with lemon wedges to be squeezed into soup.
Chicken and leek soup
You’ll need:
1.5 litre chicken stock; 500g chopped chicken meat; 2 tablespoons butter, 3 large leeks, rinsed and finely sliced; four large potatoes, peeled and diced; a handful of chopped Italian parsley
To make:
Melt the butter in a pan and gently sauté the leeks until soft. Add the stock and potatoes, bring to boil then lower heat and cook until potatoes are fully cooked – about 10 minutes. Add the chopped chicken meat for a minute or so until heated, then the parsley. Season with salt to taste, then serve in warm bowls with some crusty bread on the side.
Brodo di Pollo
Maybe the easiest of all … once you’ve poached your chicken and made the stock, this Italian chicken soups takes just a few minutes to prepare.
You’ll need:
1.5 litre chicken stock, 500 g chopped chicken meat, Parmesan, finely grated; a handful Italian parsley; one cup Pastina – small pasta – of your choice – Ditalini (small thimbles in Italian), or Orzo, or even Angel Hair.
To make:
Bring the chicken stock to the boil, add the pasta and cook to directions on packet. A minute before it’s ready, add the chopped chicken so it heats up. Serve in warm bowls with a generous sprinkle of Parmesan and some chopped Italian parsley, and crusty fresh bread on the side.
