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 onion
6 ribs 300g celery
2 lg 300g carrots
3 cloves garlic
1 tsp turmeric
2 stems dill
3 stems parsley
Preparation
On a medium high heat warm some olive oil in a large heavy base pot
Pat dry the chicken Marylands, this allows the outside to crisp
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 half of the 50/50 mixture of salt and 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 the rest of the salt & pepper
Heat the chicken stock ready to add to the chicken, 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
Slowly pour the warmed chicken stock over chicken to avoid splash back
Add a stalk or two of dill & parsley along with a few leaves 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
While the pot is simmering start to prep the carrot, celery and onion. Cut into 1cm squared pieces
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 scrubbed clean
Time to 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
Finely mince the desired amount of garlic
Stir the pot and start removing the bones to return them to the pot along with the turmeric and garlic and continue to simmer
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
Add the shredded chicken to the pot on a low to medium heat
and add the desired amount to chicken broth over the chicken.
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
Separate the bones, bay, celery, parsley and dill from the solids
If you wish to add some of the vegetables back
this is the time to do so. Simmer for 5 min to bring the soup up too hot to reap the benefits.
Time to decant into a bowl and butter some crusty bread
top with some fresh dill and parsley and for that added kick a squeeze of lemon