Nourishing chicken soup

Soothing | Anti-inflammatory| Immune Support

My chicken soup is food for the soul and immune system. This is a very flexible recipe as you can add whatever vegetables you have into the mix.

The addition of star anise to the broth, and tarragon in the final stages gives this soup a lovely fresh, sweet taste that kids love!

• Ingredients

  [For part 1]

  1 Whole pasture raised chicken

  2 celery stalks, with leaves, diced

  2 large carrots, diced

  2 onions, peeled and halved

  About 10 black peppercorns

  2 bay leaves

  2 star anise (optional)

  2 teaspoons salt, more to taste

  [For part 2]

  3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons

  2 cloves garlic, minced

  3 celery stalks, with leaves, diced (into 1cm cubes) and leaves chopped

  3 large carrots, diced (into 1cm cubes)

  3 large zucchini, diced (into 1cm cubes)

  2 large potatoes, peeled and diced (into 1cm cubes)

  (optional: whatever veggies you desire! I often add corn if it is on hand)

  a large handful of Fresh herbs, chopped (I use parsley and tarragon)

  2 cups of kale or any leafy green, finely chopped

  optional 1-2 teaspoon of fresh grated turmeric

  1/2 cup rice, noodles, or risoni

• Method

  Part one:

  Place the chicken and other ingredients in a large pot and cover with filtered water

  Bring to a boil quickly, then immediately reduce the heat as low as you can.

  Cook covered, until the chicken is very tender and falling off the bone, 1 to 1.5 hours.

  Allow to cool slightly, the transfer chicken from the pot to a container. Strain broth through a sieve into a separate bowl. Discard all the leftover veggies.

  You can use the broth right away (which is what I almost always do) or refrigerate broth so you can remove the has fat that has risen to the top (if you do this keep the fat aside for cooking later).

  Separate chicken meat from bones and skin. Discard bones (or use to make another broth) and skin. Shred chicken in to small pieces.

  Part 2:

  Place 3 tablespoons of olive oil OR the reserved fat in a large pot. Add leeks, over medium heat until softened.

  Add garlic and remaining vegetables (except the kale), and continue to gently cook for 5 minutes.

  Pour broth into pot with vegetables and heat to a simmer. Add rice, noodles or risoni and simmer until heated through and soft. Add a cup or two of chicken, and add salt and pepper to taste.

  5 minutes before serving, stir through kale and fresh herbs. Serve hot.