They say that chicken soup heals the soul. Well I agree. This nourishing soup is a perfect immune-boosting one, it nurtures you with a big hug.
The healing properties of the ingredients that are used are anti-viral, anti-microbial and anti-inflammatory which it the perfect potent combination to fight off any lurking colds or flu, to help and stimulate digestion, reducing inflammation and to help with circulation.
It is a great recipe to have all year round. By using the whole chicken (protein) for the soup, you are getting all the benefits including some of your essential amino acids out of the skin, bones and meat. A great one for sick kiddies, adults or someone in need to some boost. I suggest making it on the weekend as it does take a little bit of time (2h30) it makes some brilliant leftovers for the week ahead. Can add noodles or rice to the dish to bulk it out if preferred. Reasonable too and brilliantly simple.
This recipe has been tweaked but it came from my nutritional lecturer who swears by this recipe. I thought I would give it a go and the results were outstanding.
1 Tbsp Coconut Oil
1 Lg Red Onion, finely diced
4 Garlic Cloves, finely chopped
3 Thumbs Turmeric, freshly grated
1 Lg Red Capsicum, de-seeded and roughly chopped
2 Large Carrots, finely sliced
1 Whole Organic Chicken
4-5 Sprigs Thyme
1 Tbsp Sea Salt
Kettle of Boiling water
1/2 Lg Bunch Parsley, roughly chopped
Sea Salt & pepper to season
- Pre-heat oven to 140c. Stove on medium heat. In a large sauce pan that has a heavy lid, melt coconut oil and add onions, garlic and turmeric, sautéed until soft and fragrant.
- Add capsicum and carrots and toss them in the onion, garlic mix. Let them soften for a couple more minutes.
- Add whole chicken and 1 tbsp sea salt, completely cover the chicken with boiling water then add you thyme.
- Place lid on and pop in the oven for about 2h15 (meat should be falling off the bone)
- Garnish with all of the parsley (this replaces the vitamin C that had been lost through slow cooking) and squeezing the time through, Season with sea salt and pepper. Use tongs to rip off the chicken from the carcass and serve in mugs or bowls and take you time to enjoy it.