Healing Asian Inspired Chicken Soup: big batch/GF/Clean Eats

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By Michelle Shearer

Hubby got sick recently – a virus or something but it knocked him off his feet.  I made this big batch, Asian inspired healing chicken soup to help his body recover.  He got better within 24 hours and I have absolutely no doubt it was my soup….hehe.

Take your time with this recipe.  It would probably work really well in the slow cooker too.  Here I made the stock from scratch but if you already have stock, you can just start at the soup method stage.

The next day I served it up with some brown rice for the kids and I to add a little more heartiness to it.  The little bit of chilli and ginger in this really gives your inner oven a kickstart – lovely winter fare.

 

Ingredients: Stock

1 large chicken (the one I had was about 2kg)
2 onions, roughly chopped, skin left on
3 cloves garlic, roughly chopped, skin on
2 celery sticks, roughly chopped, chuck in the leaves also
20 black peppercorns
4 bay leaves
3 carrots, roughly chopped

Method: Stock

  1. Sautee all veg in some oil in a huge stock pot, add chicken and brown all over. Cover chicken with water.
  2. Cover, bring to boil then uncover and simmer for about 2 hours; skimming off the fat from the top. I actually don’t do this but you can.
  3. Pour the whole lot through a sieve, then, using tongs pull out the chicken, pick it clean of meat and leave to one side.  Mash up the cooked veg for cold pets outside or mash and freeze to add to savoury muffins or something another day.

Ingredients: soup

2 onions, finely chopped
3 garlic cloves, finely sliced
6 cm piece of fresh ginger, finely sliced
1  small chilli (optional), finely sliced
4 star anise,
12 cups Your chicken stock (as above)
Half the chicken meat from above
1 bulb fennel, cored and cut into bite sized pieces
1/2 cup soy sauce,
2 teaspoons ground back pepper
1 bunch of silverbeet or kale
1 head of broccoli

Method: Soup

Heat some oil in large pot and cook together the onion, garlic and ginger for about five minutes.  To the onion mix, add stock, soy sauce, star anise and pepper. Bring it to the boil then reduce to a simmer and stir in your chopped chicken. Simmer for about 20 minutes.

Add the remaining ingredients: fennel, silverbeet and broccoli. Hook out the star anise and eat up.

 

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