Chicken Soup for the Soul - Gluten Free
Chicken Soup is incredibly nourishing. A fabulous option to support health and healing if you have a cold or flu or your digestive system is in need of some love. Broth is packed with collagen, marrow, amino acids and minerals. These may protect the digestive tract, improve sleep and support joint health. This recipe is delicious, serves 6 and can be batch frozen as a quick soul filling meal for lunch or dinner!
Chicken Soup for the Soul
Serves 6
INGREDIENTS:
Organic, locally sourced where possible -
1 Tablespoon of Coconut or Olive Oil
3 Litres of Filtered Water
1 Large Organic Chicken
1 Bunch of Fresh Thyme
3 Large Onions (any colour) - diced
8 Cloves of Garlic - diced or crushed
Chunk of Ginger - finely diced or grated (about thumb size)
Chunk of Turmeric - finely diced or grated (about thumb size)
6 Large Carrots - peeled, chopped into medium-sized round slices
3 Large Courgettes (Zucchini’s) - chopped into medium-sized round slices
1 Small Cabbage - shredded (or Celery x 1 bunch)
To Serve - Tamari and Fresh Lime Juice – use liberally to suit your taste
METHOD:
In a large saucepan sizzle garlic, onion, fresh ginger and turmeric in coconut oil. Add the whole chicken and the fresh thyme. Cover the chicken with filtered water (approximately 3 litres) and slowly poach on a medium heat until the chicken is cooked through – approximately 45-60 minutes.
Remove the cooked chicken and allow it to cool before shredding into bite size pieces.
While the chicken is cooling add the carrots to the pot and simmer for 10 minutes while you’re shredding the chicken.
Add the courgette, cabbage (or celery) and chicken pieces to the pot, season with pepper simmer for 5 minutes.
Serve in large bowls and top with tamari and fresh lime juice. I had some left over rice I added to the top of this one and parsley and lemon slices for garnish.
*Reserve the chicken carcass (bones) to make a large pot of home make chicken stock (broth).
