Healthy chicken soup recipe

hellomagazine.com

Serves 4-6 with one large pot

Preparation time: 3 hours

Ingredients

1 whole free-range organic chicken, washed
1 teaspoon black peppercorns
3 bay leaves
3 celery sticks, washed and cut into chunks
2 onions, peeled and quartered
2 garlic cloves, peeled
4 carrots, peeled and cut into chunks
3 tablespoons unfiltered apple cider vinegar
Handful of parsley
A few sprigs of thyme
Hearty pinch or two of sea salt
Bunch of purple or green curly kale, leaves stripped from stalks and chopped
Bunch of carrots, peeled, sliced thinly on the diagonal
700–750g (roughly) cooked quinoa
Juice of 1 lemon
3 tablespoons raw coconut oil

Method

To make the bone broth, put everything for the soup into a really big stockpot and just cover it all with filtered water if possible, otherwise use tap water – the better the water the bigger the benefits.

Bring to the boil over a high heat, reduce the heat to a very light simmer, only just bubbling, then place the lid on and simmer for 3 hours. Let the stock cool a bit and then strain. Discard all but the chicken.

Remove all the meat from the bones in lovely big flakes, don’t shred it. Transfer the cooled stock back into the pot along with the chicken meat.

At this point you will have chosen which flavours you want to add from the serving options. If using kale and carrots, add them to the pot, simmer for 10 minutes or until the carrots are tender, and taste for seasoning. Add the cooked quinoa to the pot, and let it sit for a minute.

Ladle the soup into bowls, squeeze a little lemon juice over each one together with about 1/2 tablespoon of coconut oil and top with a sprig of thyme. Or, if using ginger, mint, coriander and chilli, simply add the grated ginger to the soup in the pot, reheat, taste for seasoning then ladle into bowls. Add a few leaves of each herb into the bowls and top with a few slices of chilli, a squeeze of lemon juice and 1/2 tablespoon of coconut oil. Serve hot.

This recipe is featured in Nourish: Mind, Body and Soul, by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.

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