About the Recipe
It is well known that chicken soup has many benefits to the health of your body. Sliver and Bite have kicked their soup up into a meal powerhouse. By enhancing some of the ingredients from its original you now have
INGREDIENT | BENIFITS |
Lemon | Aids in vitamin absorption Assists in digestion Sodium replacement |
Chili | Aids calorie burning Vitamins A, C & antioxidants Reduces swelling and inflammation. |
Dill | Flavonoids fight cell damage Reduces bloating Contains potassium, manganese and calcium. |
Parsley | Contains iron, magnesium and calcium | Aids digestion | Vitamin K for bone mineral density | Aids blood clotting. |
Garlic | Lowers cholesterol Supports blood pressure Regulates blood pressure |
Celery | Healthy fibre assisting in healthy end to end digestion Vitamin K Reduce inflammation Supports blood pressure Contains potassium and magnesium. |
Turmeric | Anti-inflammatory Digestion booster | Antioxidants Reduces inflammation and joint stiffness |
Black pepper | Contains piperine which aids in vitamin and mineral absorption Fights cell damage Stimulates digestive juices |
Ingredients
x2 chicken Maryland
3L 3kg chicken stock
x1 large 300g onion
6 ribs 300g celery
2 lg 300g carrots
4 cloves garlic
1 tbsp turmeric
2 tbsp chili flakes
2 tbsp cracked pepper
2 stems dill
3 stems parsley
1 knob ginger
2 chilis
2 stems fresh rosemary
2 stems fresh thyme
Preparation
PREPERATION
Finely mince the desired amount of garlic and fresh chili.
Dice carrot, celery and onion into 1cm squared pieces
Also
Also dice carrot, celery and onion into 2cm squared pieces to add after straining the soup.
NOTE: There is no need to remove the white of the celery, I am removing as there was excessive dirt.
NOTE: No need to peel the carrots as this is where majority of the nutrients are. Just ensure they are clean
COOKING METHOD
On a medium high heat warm some olive oil in a large heavy base pot.
Pat dry the chicken Marylands, leaving the skin on at this stage so the meat doesn't stick to the pot.
Drizzle some olive oil over the skin side of the chicken and with your fingers or a basting brush evenly move the oil to coat.
Sprinkle desired amount of pepper over chicken and pat to ensure it sticks.
Swish the oil around the pot to ensure its not pooling & add the chicken seasoned side down.
Drizzle olive oil over the unseasoned side of the chicken and using a basting brush coat the chicken sprinkle more pepper to season.
Heat the chicken stock ready to add to the pot, this assists in not slowing the cooking process.
Turn the chicken over after 4 minutes. If you find parts of the chicken could use a little longer turn once again after 4 minutes on the reverse side.
Remove the chicken, place to the side ready to return.
Add a little olive oil and add diced onion, carrot and celery, cook for 5 min to sweat the vegetables to release aromas, natural sugars and reduces the sharpness of the onions.
Return the chicken to the pot along with chili flakes and slowly pour the warmed chicken stock over chicken.
Add a stalk or two of dill & parsley along with a few tops of the celery.
Stir the pot to ensure all the ingredients are fully submerged then place the lid on to bring the pot to a simmer for 10 to 15 minutes to cook the chicken.
Check the internal temperature of the chicken, thigh sound be at 80c 175f if you are using breast 71c 160f and set to the side to cool slightly.
NOTE: you may wish to add some addition chicken stock or water to top up the pot.
Separate the bones and cartilage and return them to the pot along with the turmeric and garlic and continue to simmer for approx. 30 min.
Either with two forks or your hands shred the chicken. You can also dice, completely up to you and how you want to present the soup.
Time to strain the soup to remove the liquid from the solids, don't discard the solids as you may wish to return some to the broth.
NOTE: the reason to separate is to remove the chicken bones and at this stage the vegetables have leached their vitamins.
Add the chicken and some additional chopped vegetables to the pot on a low to medium heat to cook the raw vegetables and warm the chicken.
FREEZE FOR LATER
You can place some in a separate container to freeze.
NOTE: I will not be adding any vegetables to the batch I am freezing as they defrost soggy
SERVING
Time to decant into a seasoned bowl containing some freshly squeezed lemon, baby spinach, dill and parsley.
If you require a little more body to your meal opt for some plain crackers instead of bread.