Chicken Soup
The benefits:
Hanna Kroeger, who in 1958 opened New Age Foods , the first health- food shop in US, was an early proponent of the medicinal properties in everyday food. In her book Ageless Remedies from Mothers Kitchen she asks, ‘Why is chicken soup superior to all the things we have, even more relaxing than Tylenol (Paracetamol)?’
And she answers:
It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. The inner lining is the beginning or ending or the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives and parasites. Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.
You can make chicken stock with a single uncooked chicken carcass or bones but it will be improved if you add extra legs, wings and giblets (but not liver) or you can use a roast chicken carcass.
Method for making the chicken stock:
If you are using a leftover roasted carcass, pull off any spare meat and set aside to use when you make the soup. Next, push down on the carcass until you hear the bones crack, then pull it apart and add to a large stock pot. Use the entire carcass, including any juices left in the roasting pan. If you are using an uncooked carcass or bones,
simply squash it down into your pot.
To make the delicious, hearthy soup:
• 1 x 1.5kg organic, free range chicken
• 4 carrots, peeled and sliced
• 1 celery heart, sliced, yellow leaves reserved
• 12 new potatoes, peeled
• a few sprigs of fresh thyme
• 2 large handfuls of peas
• 1 leek, washed and shredded
• a small bunch of fresh flat-leaf parsley, leaves picked and chopped
Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Tip: The chicken is the star ingredient so use the best organic, free chicken available.
