There is a saying in my culture that Chicken Soup is Jewish Penicillin for the soul.
The medicinal benefits of this dish have been known for centuries.
It's packed with a range of macro- and micronutrients, including protein, fiber, B vitamins, vitamin C, amino acids, and more. It also contains powerful antioxidants and anti-inflammatory ingredients. In fact, it is reported that an Egyptian-Jewish physician and philosopher was recommending chicken soup to help treat respiratory conditions as far back as the 12th century!
Containing an abundance of gut healing, immune boosting and anti-inflammatory minerals, the benefits of a humble bowl of chicken soup are enormous. Now more than ever, it is the perfect time to get cooking and stock up your freezer. Add just a few native ingredients like pepperberry, lemon myrtle and kakadu plum, you have every reason to discover why chicken soup is so beneficial for immune health.
Everybody has their own way of making chicken soup. It’s a simple concept and recipes abound, along with opinions on which way is the best way. I don’t pretend that one is better than another. This way just happens to be my family’s favourite. Feel free to dress it up the way you like it– add a parsnip for sweetness, thyme for a rustic flavour, or garlic more garlic or onion depending upon the season or sickness in the family. Use your imagination, or your bubbe’s (grandmother) favourite ingredients. Play around until the flavour is right for you!
From the basic soup recipe you can add traditional Matza balls, veggies, potatoes or noodles.
Ingredients:
1 x whole large chicken
1-2 chicken frames (ask your butcher for these)
2 celery stalks
3 carrots
1 onion
4 cloves garlic
2 x parsnip
1 x suede
2 tsp whole pepperberry
Kosher salt
Kakadu Plum Powder - added just before serving
Instructions
- Cut vegetables into large chunk sizes. I don't cut the celery or the carrots and just cut them in half to fit into the pot. I chop them later once cooked.
- Place the whole chicken and frames in a large pot and cover well. Bring to the boil over medium high heat. Let the chicken simmer for 10-15 minutes, skimming the foam and particles that rise to the surface of the water periodically, until most of the foam is gone.
- Put all remaining ingredients into the pot and bring back to a simmer. From this point on, it's important not to let the soup come to a rolling boil. A slow and even simmer is best - if the soup boils quickly, the broth may become cloudy. Cook for about 1.5hours.
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Use a pair of tongs to carefully pull the chicken from the broth (it may fall apart into pieces as you pull it out - that's a good sign!). Put it on a plate or in a bowl. Pull apart the chicken flesh from the bones and then add back into the soup.
- Let the soup rest for about an hour before serving to further absorb all the flavour of the ingredients.
- To serve, remove the vegetables of choice, chop and serve with fresh parsley. Add a dash of kakadu plum powder on top for added vitamin C.
Comments
2 comments
Delicious
The family loved this soup. Thanks for the recipe
Hi,
Do you also have a recipe for the Matza Balls?
I always have trouble with them.
Cheers