Chicken -you can use a whole chicken cut into pieces, or 6 to 9 thigh/leg combinations;
3 Onions ends cut off and peeled;
3 Carrots diced;
1 Parsnip diced;
3 Celery stalks 6;
1/2 bunch fresh dill and 1/2 bunch fresh parsley (curled or flat). Tie the dill and parsley together in a tight bundle. (It can be cooked that way making it easy to take it out when the soup is done).
2 tsp Sea salt;
2 tbs Chicken bouillon - powdered type.
Use a big pot that has a lid. Rinse the chicken and place in the bottom of the pot. Add enough COLD water to generously cover the chicken. Toss in the 2 teaspoons of salt and put heat on high until it begins to boil. When boiling turn the heat down. Using a slotted spoon, remove any foamy scum that may appear.
Cover the pot and let it simmer for 1 1/2 hours. The chicken is done when the skin easily breaks. Remove the chicken and place in a bowl leaving just the liquid. Cover the bowl of chicken and place in fridge. Using a hand held sieve or strainer, scoop through the liquid to remove any chicken pieces that might have escaped during the simmering.
Stir in the powdered chicken bouillon or stock and gently put in the onions, carrots, parsnip, celery and herb bundles. Bring back to the boil, cover and simmer at a low for a further 1 to 1.5 hrs.
Once this is done, remove the herbs, you can also drain the liquid into a pot to remove the vegetables leaving a clear soup. This is optional. Some like the vegetables left in and some prefer a broth. Let the soup cool and once cooled place in the fridge. the soup can be served the following day, skimmed of fat and reheated. The chicken can be placed back in the soup if preferred whilst the soup is be reheated. The soup can also be served with cooked egg noodles.
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