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Chicken Soup

Gluten Free & Dairy Free - Vegan/Vegetarian Options Below

This is an absolutely fantastic recipe that my mum always made for me when I was sick, which makes use of the leftovers from Roast Chicken. I always try to have a couple containers of this sitting in the freezer for when I start to feel sick. Bear in mind all ingredients in this recipe are optional, based on your specific dietary requirements (specifically the onion & garlic/onion flakes).

Ingredients

- Whole Chicken Carcass, cooked, with some chicken still on the bones
- Potato, peeled & chopped
- Carrot, peeled & chopped
- Onion, peeled & quartered
- Celery, chopped
- 2 Massels Chicken Stock cubes or Imagine Free Range Chicken Broth (for extra flavour)
- 1 Massells Vegetable Stock cube
- 1 Teaspoon Turmeric
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Garlic Flakes
- 2 Teaspoons Onion Flakes
- A pinch of salt & pepper
- Any other vegetables you wish to add in

Directions

- Put chicken into a large pot, add water to completely cover it, cover with lid & set to boil. Once it's boiling, put on a low simmer for an hour.
- Add in the vegetables, stocks & spices. Add more water as the water level will have dropped. Simmer for a half hour or so until the vegetables are soft.
- Leave to cool down. As it cools down, the chicken fat & oil will rise to the top of the pot. Once fully cooled, skim the chicken fat & oil off the top (if left one when you go to eat it you will get a full layer on oil which doesn't taste very nice).
- Put back on to boil for 5-10 minutes.
- Serve with Pastry Kitchen Bread, Bakeworks Bread or Paroa Bakehouse Flatties.

Tips & Suggestions
- To make this recipe even easier, forgo cooking up a chicken & just use 2 containers of Chicken Broth & 1 container of Vegetable Broth as your base, along with your favorite vegetables & the spices for a bit of extra flavor.
- Turmeric is a fantastic spice which works on so many levels including helping with gut health, inflammation & depression (and these are just a few of the benefits of using Turmeric), so if you're not afraid of the flavor, go for gold with the Turmeric.
- The chicken bones can be reused again, so what I like to do is pour the soup in to freezable containers, leaving the bones inside the pot, and start the process all over again reusing the bones. You can safely cook the same bones 3 times over, so you can stock your freezer up with chicken soup & still have some left for dinner!
- You can add almost anything you like in to this recipe. I love to add rice noodles to the final pot for Chicken Noodle Soup. They only need to be added a couple minutes before you are ready to serve.
- When pulling a container of Chicken Soup out of the freezer, a quick way to defrost is to put the container into a pot of water & bring it to a slow boil. Once the soup is defrosted, I just tip the water out of the pot, pour the chicken soup in & bring to the boil. All up it takes about 20 minutes from frozen.

Vegan/Vegetarian Option

This is an absolutely fantastic recipe that my mum always made for me when I was sick, which makes use of the leftovers from Roast Chicken. I always try to have a couple containers of this sitting in the freezer for when I start to feel sick.

Ingredients

- 1 Container of Vegetable Broth
- Potato, peeled & chopped
- Carrot, peeled & chopped
- Onion, peeled & quartered
- Celery, chopped
- 2-3 Massels Chicken Stock cubes (for the flavor)
- 1 Teaspoon Turmeric
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Garlic Flakes
- 2 Teaspoons Onion Flakes
- A pinch of salt & pepper
- Any other vegetables you wish to add in

Directions

- Pour the container of Vegetable broth in to a large pot.
- Add in the vegetables, stocks & spices. Bring to a boil and then simmer for a half hour or so until the vegetables are soft.
- Serve with Pastry Kitchen Bread or Bakeworks Bread


 

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