Cha Cha Cha Chicken Soup
One of our favourite Autumn eats - it’s tasty and keeps those beastly cold bugs at bay.
The broth will help clear a blocked nose. The orange, onions and garlic are vital for a healthy immune system. Plus the Glucosamine, which is released from the bones as they cook down help you keep your gut healthy.
We swear by this recipe - add some chilli for a spicy kick that also acts as an added decongestant. All the goodness comes from the stock so it’s worth taking the time to make it.
To make a basic chicken stock:
2kg chicken carcasses inc all joint tissues (raw carcass is preferable for a clearer stock but cooked carcass is fine too)
½ peeled and chopped garlic
2 medium onions
3 bay leaves
Fresh sprigs (of any herbs you may have)
A couple of celery sticks, 2 carrots
1 whole orange
5 black whole peppercorns
Put all of the ingredients in a saucepan and cover with water. Bring to the boil then simmer for 3-4 hours, skimming the top every so often.Pass through a fine sieve and leave to cool before transferring to the fridge. The stock should look clear and a little amber in colour. It can be frozen for up to 3 months or kept in the fridge for up to 4 days.
To make the soup:
1 tbsp olive oil
2 onions, finely chopped
3 medium carrots
1 tbsp fresh thyme
1.4l chicken stock
300g left over skinless chicken, shredded
Optional: 3tbsp Greek yogurt, 1 garlic clove, crushed, lemon juice, 1tsp chilli flakes or fresh chilli, sliced thinly
Heat the oil in a large saucepan. Add onions, carrots and thyme and cook gently for 15 minutes. Stir in the stock and bring to the boil. Cover and simmer for 10 minutes.
Add the chicken to the pan. Remove half of the mixture and puree in a blender. This will help to thicken up the soup. Tip back into the pan and season with salt and pepper to taste.
For added flavour, mix the yogurt, garlic and a squeeze of lemon juice together then swirl into the soup. If you’re feeling brave sprinkle some chilli flakes on top or add slices for fresh chilli if preferred, then serve.
Posted on 11/10/2016