I make this soup year round, whether I feel a cold coming on or just when I want something warm and healthy. In a perfect world I would eat it with matzah balls… unfortunately no where in Sydney seems to sell matzah flour, so quinoa it is!
- 1 1.2kg whole organic chicken
- 1 tbsp olive oil
- 1 brown onion, roughly chopped
- 3 eschallots, halved
- 6 medium carrots, roughly chopped
- 6 stalks celery, roughly chopped
- 1 leek, cleaned and cut into discs
- 1 whole head garlic, cloves removed, crushed
- 5 tbsp ginger, roughly chopped
- 1/4 cup coriander stems, chopped
- 6 sprigs rosemary, leaves only (keep 2 sprigs aside for garnish, finely chopped)
- 8 sprigs thyme, whole
- 2 tbs chives, finely sliced, to garnish
- 2 tbs parsley, finely chopped, to garnish
- In a large cast iron pot over medium high heat brown whole chicken until nicely coloured.
- Add half the onion, eschallot, carrot, celery, leek and garlic. Brown vegetables well (2-5mins) seasoning with salt and pepper.
- Add water until chicken is covered. Bring water to a gentle boil, add half the rosemary, thyme and all of the ginger.
- Reduce heat to a slow simmer, cooking for 1 hour or until chicken is cooked through.
- Allow chicken to cool in cooking liquid and then carefully remove from pot. Strain the broth, removing all vegetables and herbs. Once chicken is cooled completely, pick the meat from the chicken and add back into the strained broth.
- Bring soup back to the boil, then reduce to a simmer adding in the remaining, carrots, onion, eschallots, leek and celery. Along with more salt (to taste). Cook for 30mins or until fresh veg is just tender.
- Ladle into bowls and top with fresh herbs.
Serve with quinoa, couscous or pasta. I’ve added a few kale leaves to this batch to make it feel extra healthy.
*it is important to ladle off any foam that appears on the top of the stock, these are impurities from the chicken that you do not need or want in your stock 🙂