I might as well call this “everything soup” because that’s what you can put in it. Freezes well and makes a hearty cold evening supper, this is the carnivore version. For vego’s just omit the chicken and do it all the same. A dollop of pesto on top when serving is a nice finish. For all the veg, about 4-5 cups of each is fine, just add more of what you like.
Half fill a deep saucepan with water, high heat till boiling, throw in 2 bay leaves and chook, lower heat and simmer till cooked, usually 20-30 minutes or so. Chook should be fully immersed in water. When cooked take out and put aside to cool, keep the water, let cool and skim off any fat that’s risen to the surface.
Splash of oil in deep saucepan on a low heat, add carrot, celery and onion. Stir to combine well, we want to cook them through but not brown. Add the sage, chillies and thyme. When they’re done add the other root veg, parsnips, Swede. Stir well to combine. Add a splash of the chicken water and stir well, give it 5 minutes or so and then pour in the rest of the water. Turn down to a constant simmer, put the lid on and go relax for 10 minutes, read a book.
Get that chook, it should be cool enough to handle now, take off the skin and throw it away. Rip all the meat off in good bite size chunks, put aside. Put all the rest of your veg into the soup now as well as the chicken pieces. If using the chickpeas, throw them in now as well. Keep it all at a gentle simmer now for a good 30 mins, taste and add salt/pepper to taste and add the noodles if using. If you want a creamy soup you can add a cup of milk.
Skim off any gunk that rises to the top periodically as it simmers. Serve with a dollop of pesto in the middle and a good loaf of bread. You can freeze this in batches too, then just defrost, heat and eat for a quick dinner.
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