Nana's Comforting Chicken Soup
Today I share with you my Nana's Comforting Chicken Soup. It is so simple that I almost talked myself out of sharing it here but then again we don't all have a Mum or Grandma to learn from so we learn from reading and sharing with others. I hope it comforts you and your family too. It is full of sulfur-rich onions and garlic, plus minerals extracted from the prolonged simmering of the chicken bones combine to produce a nourishing soup perfect during these colder months.
Ingredients
- 2 chicken carcasses available from the butcher and supermarkets
- 1 large onion diced
- 1 garlic bulb; cloves separated peeled and roughly chopped
- 1 cup quinoa or brown rice
- 3 carrots grated
- 1 cup grated celeriac OR 4 stalks of celery and green tops finely chopped
- handful parsley finely chopped
- 1/2 tsp sea salt
Instructions
- Place the chicken carcasses in a large saucepan and cover with 3 litres of cold water. Add the chopped onion and bring to a boil. Simmer gently for 1 hour. Skim off any foam that forms on the surface with a spoon or small sieve, as this can taint the flavour of the soup.
- Using tongs, remove the carcasses and place it in a bowl. Bring the stock back to the boil and add the garlic, quinoa, prepared vegetables, half of the chopped parsley and salt. Simmer for a further 20 minutes until the quinoa is cooked and the vegetables are tender. Adjust the seasoning to taste.
- Meanwhile, remove any meat from the chicken carcass and add it to the soup. Serve garnished with chopped parsley. Freeze extra soup into portioned containers for a quick meal.