whole chicken healing soup

WHOLE CHICKEN HEALING SOUP 

I absolutely love everything about this soup! It's easy, super affordable, you get loads of meals from it and it’s jam packed with goodness. A hug in a bowl as they say! Perfect for the winter months. It's packed with minerals, vitamins and naturally forming collagen.

Warm yourself up and give it a go.

8 Servings

Ingredients 

• 1 bunch celery (cut into chunks - save leave for garnish)

• 6 carrots (cut into chunks)

• 4 large potatoes (cut into chunks)

• 4 leeks (cut into chunks)

• 1 bulb garlic (cut across)

• Whole free range chicken (My bird was 1.9kg)

• 5g fresh thyme 

• 5g fresh rosemary

• tablespoon ACV

• himalayan salt 

• Cracked black pepper

Garnish Ideas

Finely chopped celery leaves, parsley 

Method

Add all the veggies and herbs to a large saucepan. Season the chicken with salt inside and out. Pop the bird into the pot. Add apple cider vinegar this helps draw out minerals and rid impurities. Fill the pot with cold water enough to cover the bird. Season with salt and bring to the boil. Skim any scum that comes to the surface. 

Reduce heat and simmer for a few hours until the meat falls on the bone. When the meat is cooked, juicy and tender, take the bird out with some tongs and remove the meat from the bird. Remove skin and get as much meat from the whole bird as possible and set it aside. You can shred the breast meat and the leg meat will just fall off. 

Next pour the stock and veggies into a large colander with a large bowl or sauce pan underneath to collect the stock and keep the veggies. 

Now combine the stock, chicken meat and veggies back into the main cooking pot. Season well, garnish and serve. 

Let it cool to room temp before putting it in the fridge or freezer. I like to keep half in the fridge which will last 4 days and then the other half in the freezer. Which you can defrost for an easy lunch or dinner.