Well they say that home-cooked chicken soup is the original penicillin when it comes to fighting sickness and it really does seem to work wonders when the winter blues get us down. My chicken soup also doubles as a home-made chicken stock (or my home-made chicken stock doubles as a chicken soup whichever way you like to look at it!). I really hate using store bought chicken stocks – most of them are full of nasty chemicals and MSG (or MSG equivalents), not to mention sodium and preservatives galore! I do understand that the thought of making your own chicken stock can seem so tiresome, and who has time???! But with this nifty little recipe (that really looks after itself) being too busy or time poor is no longer a worthy excuse!
I use my trusty slow cooker – one of the best inventions ever. Firstly I make my family a delicious roast chicken (one meal that we really do all enjoy to eat together). And once everyone is finished eating, I collect all the chicken bones and carcus (like a scavenger!). I then fill my slow cooker with filtered water, throw in the bones and veggies and let it do it’s own thing overnight and all the next day. Then I let it cool, strain it, and portion it up to freeze in 1 cup, 2 cup and 1 litre quantities. That way I always have my trusty homemade chicken stock (penicillin) on hand to use in risottos, stews, mornay, soups. Too easy!
My Chicken Soup/Stock
What you will need:
Note: This is an example of the veggies I would use. Feel free to play around with different veggies and flavours. If turmeric is in season this is an excellent addition to the soup as it brings a wealth of antibacterial, anti inflammatory and antioxidant properties.
- The carcass of 1 organic/free range/ hormone free chicken, or a packet of organic chicken wings, or even a whole chook if you are planning to use the meat in sandwiches, torn into the soup or in salad.
- 1 onion chopped into quarters
- 1-2 carrots roughly chopped
- 1-2 sticks celery roughly chopped
- 1 leek roughly chopped
- a handful of peppercorns
- Sea salt or celtic sea salt
- a handful of parsley
- 1 or 2 bay leaves
- Optional: A tablespoon Marigolds Organic Vegetable Bouillon (if you have it). You could also add other natural seasonings here.
How to pull it together:
Fill the slow cooker (or soup pot) with filtered (if possible) water. Add the chicken and vegetables and salt and pepper and cover pot and let cook overnight (if slow cooker) or for several hours on low heat (if soup pot). When you are ready, let cool, drain and portion into serving sizes as required. I usually make a few 1 cup, 2 cup and 1 litre servings. If not using immediately freeze and thaw when required.