There is no food more nourishing, warming and delicious than home-made chicken soup, both for the body and the soul. This recipe has a beautiful depth of flavour from nutrient-dense bone broth and lots of lovely organic vegetables. It is extremely simple and easy to make, reheats and freezes very well, and makes the most delicious lunches to take to school or work in a thermos.
Nurturing Chicken Soup
- 500 grams organic chicken thighs
- 2 tbsp fresh thyme or rosemary finely chopped
- 2 tbsp butter or olive oil
- 1 large leek finely sliced
- 2-3 cups chicken bone broth or chicken stock
- 1/4 small white cabbage finely sliced
- 2 medium carrots halved lengthways and cut into half moons
- 2 cups kale centre ribs removed and sliced
- 2 cups pumpkin peeled and chopped
- 4 tbsp parsley finely chopped
- 4 tbsp parmesan finely grated
- olive oil for serving
- Roll the chicken thighs in the thyme or rosemary and sprinkle each side with a little salt and pepper.
- Heat 1 tablespoon of butter a large pot over a low heat and fry the chicken on each side until lightly browned, approximately 10 minutes per side. Take the thighs out of the pan and set aside.
- Melt another tablespoon of butter in the same pot and gently sweat the leek with a pinch of salt until soft, about 10 minutes. While the leek is cooking thinly slice the chicken thighs.
- Pour the chicken broth into the same pot, bring to a gentle simmer, then put in the cabbage and carrots. Cover and cook for 20 minutes.
- Stir in the kale, pumpkin and sliced chicken and cook for further 20 minutes, topping up with a little more broth or water if necessary.
- Stir in the parsley and season the soup with salt and pepper to taste. Serve sprinkled with parmesan and a drizzle of olive oil.
- If you have leftover roast or poached chicken you can use that in place of the chicken thighs.
- Try topping the soup with a spoon of pesto.
- Vary the vegetables in the soup, using your favourites and those in season, such as fennel, silverbeet, spinach, sweet potatoes or parsnips.