We all need easy to cook recipes don’t we? Who’s got time for 20+ ingredient & lots of steps? There’s a place for those kind of recipes but they aren’t our everyday recipes. I’ve been so busy using the pressure cooker for chicken soup the last year or so that’s I’d forgotten about the good old stove top! Sounds silly doesn’t it, but I was talking to my lovely friend Bernice recently and I’ve ‘stolen’ this method from her. Works a treat and I took this soup to a friend’s place on Friday night and another friend said it was the ‘best soup she’s ever had’, big call!
Easy Chicken Soup
Chicken soup is a classic, a kitchen basic really because it’s so versatile as well as being good for the gut. It is healing, restoring and great for when your digestive system needs to take it a bit easy or when you’re a bit run down. Load it up with other healing foods like turmeric and ginger too.
After you’ve made the soup you can then use the bones to make further chicken broth/stock/soup that I pour into silicone muffin moulds then freeze and store in bags in the freezer to add to other dishes. No waste!
- 1 whole chicken
- 2-3 garlic cloves - sliced
- 1 onion - diced
- 1 celery stick - diced
- 2 carrots - diced or julienned
- other vegetables if you wish
- chicken stock or water
- salt, pepper, herbs
- 1 tsp golden paste/turmeric/5-6 drops turmeric oil
- 3 drops ginger essential oil (or a knob of ginger peeled and grated/sliced)
- 4-5 drops Wild Orange essential oil
- 3 drops fennel oil (or some fresh fennel)
- Cut the carcass into quarters.
- Heat a large pot with a tablespoon or 2 of oil.
- Brown the chicken and remove from the pot.
- Add a little more oil and brown the onion and garlic.
- Add the veggies and stir for a minute or 2.
- Add the chicken then add water (or water+ chicken stock if you've already got some) to cover the chicken.
- Season with salt, pepper, herbs, turmeric, essential oils.
- Bring to the boil, simmer for about 35 mins or until the chicken is cooked but not over cooked.
- Remove the chicken pieces, allow to cook a little then shred the chicken meat from the carcass.
- Add chicken back into the soup. Re-season if necessary.
Here are a few more step by step photos. You can see I’ve made this a few times lately with the different pots!
You can see below the frozen chicken stock pieces I’ve added in. The small one in the top left is chicken stock concentrate. This boosts the flavour.
I have also made this recipe as a double recipe (ie 2 chicken carcasses) – I did this in my large stock pot but brown the chicken in my non stick pan first.
Here is the FULL stock pot with my double batch!
You can use other vegetables and even at the end add in zucchini noodles if you want chicken ‘noodle’ soup.
If you’d like to try cooking with essential oils have a read of this post .
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