Ultimate Chicken Soup
The body loves balance, it hates boom & bust. So, if you're feeling like your system needs a reset try to avoid the tendency to go from a little more indulgent straight to strict & salad-centric (you may even feel more bloated when you do this).
Instead, I would place focus on hydration, cooked rather than raw food, great quality protein & slowly decreasing sweet things if you've had more than normal.
This is where this soup fits perfectly. I make it year-round & there is never an occasion it doesn't deliver.
Key Facts
- Healthy comfort food
- Hydrating
- High in protein
- Super easy
Ingredients
- 1 whole chicken or 2 supremes (breast with wing tips) & 3 full legs (thigh & drumstick) with skin on
- 2 small brown onions
- 3 carrots
- 2 celery sticks
- 3 medium sized potatoes
- 2 litres water
- 1 tablespoon apple cider vinegar
- 2 garlic cloves (optional)
- Any fresh herbs (I used parsley and coriander stalks)
Preparation
01
Add everything to a large stock pot, bring to a gentle simmer & cook for 2 hours. Do not remove the lid at any point!
If you can see steam escaping from your pan clamp a piece of baking parchment between the pan & lid.
02
Let it sit for 20 minutes then pour through a sieve.
03
Separate chicken from bones & skin (discard these). Pull the chicken apart with your hands/forks. Gently place the vegetables in a separate dish.
04
You can serve the soup straight away by heating up portions & adding the sliced up carrots, potatoes & some fresh parsley with the chicken.
OR you can leave the broth to cool overnight to then be able to remove the fat that will settle on the top.
The broth & chicken will freeze separately for 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
