We have had some requests through facebook for the recipe for our immune boosting chicken soup. It’s a ‘throw it all in a pot’ type recipe. Use up all your half soggy veges in the bottom of the fridge. Here is a general guide as to what we ‘throw’ into our soup. We always have a pot of this boiling away slowly on the stove. Guess who WON’T be getting sick this winter!Into a large pot, THROW:
- Approximately 1 kg of chicken necks, or chicken drumsticks. Any type of chicken you can get your hands on with bone. The minerals will be drawn out of the bone and into the soup to make it super nutritious. We buy chicken necks for about $4 per kilo at our local supermarket, or you can ask your butcher. Note: Cook the soup until the meat is falling off the bone. Remove the chicken necks from the soup, and using a fork, shred the meat from the bone. discard the bones and add the pulled meat back into the soup.
- 1 whole knob of peeled garlic.
- 4 whole onions (peeled and cut into quarters)
- 3 whole carrots unpeeled, chopped
- 5 stalks of celery chopped
- 5 spring onions. Remove the roots, and chop into 5 cm pieces.
- Handful of goji berries
- 1 palm sized knob of peeled ginger sliced roughly.
- Use up all your half soggy veges that are in the fridge. Half an uneaten tomato? Throw it in! 1 shrivelled zuchinni? Throw it in!
- Put the soup onto a low heat. Cover with lid. Watch the temperature very closely in the beginning. small bubbles should slowly and softly be breaking the surface. If the soup is boiling, the heat is too high.
- Leave slowly bubbling for 2 hours, up to 4 hours. You may need to skim and discard the top of the soup as the meat proteins raise to the top.
- Taste the soup, and add a sprinkling of salt , soy sauce or chicken stock powder if required.
- With tongs, remove the chicken necks from the soup. Pick the meat from the bones and add the meat back into the soup. Or, leave the necks in the soup and serve as is for people to eat from the bone.
- Eat it all up! If you can, eat the ginger, garlic and onion pieces to REALLY get the most out of the soup.
You can also strain this soup, and freeze it for all natural and delicious chicken stock to be used in all your cooking.
Add cooked noodles if you wish for a totally satisfying, nutritionally complete dish.
And say….’catcha later cold and flu’ KAPOW!
Nutritionally, soup made of bones is packed full of minerals and used for centuries for the treatment of various ailments from the common cold to tummy upsets. Making a soup by boiling bones means the minerals such as potassium, magnesium, calcium and phosphorous. The marrow and cartilage contain amino acids and fats that the body can use to prevent inflammation and lubricate joints. The collagen and gelatin from the bones also contains essential amino acids and minerals which can aid digestion, help to build new cells and help to heal wounds.
Stay healthy…Nutrition guru
You might also like our other soup recipes
- Nutritious Stew – Oxtail or Beef (thenutritionguruandthechef.wordpress.com)
- Pumpkin Soup – like you have never tasted before (thenutritionguruandthechef.wordpress.com)
- Beetroot, Lentil and Parmesan Soup (thenutritionguruandthechef.wordpress.com)
- Easy Peasy Chinesy Soup (thenutritionguruandthechef.wordpress.com)