Why not combine our two favourite winter soups to create one delicious soup. Inspired by trying to please everyone at meal times I did just that. This recipe uses a whole chicken and creates a large batch of soup to freeze. Halve the recipe if you only want to feed 4-5 people. A whole chicken takes 3 hours to cook so start early. Alternately you can use just the breast or thigh and add water to desired consistency.
- 1 whole organic chicken
- 4 stalks of celery, you can use some leaves too
- 4 carrots
- 1 butternut pumpkin
- Coconut oil or ghee
- Apple cider vinegar
- 2 onions
- 3 garlic cloves
- Butter (optional)
- Vogel Herbamare (found in Woolworths)
- Place the whole chicken in a large pot on the stove, cover with water, add a pinch of salt and a tbsp of apple cider vinegar and cook on low for 3 hours. Skim off any foam or scum from the top.
- Turn off the heat and carefully take the chicken out of the pot placing it in a deep dish until cool enough to pull all the meat off the breast and bones. Discard the carcass and add the meat back into the stock, chopping the larger pieces.
- Heat some oil or ghee in a pan, add the onion and fry in a pan on the stove, add the garlic and celery, frying until the onions and celery have softened, then transfer to the chicken pot.
- Chop the carrots and pumpkin and add to the pot. Add salt to taste or some Vogel Herbamare.
- Turn up the heat and let simmer for around 30 mins or until the carrots and pumpkin are soft
- Turning off the heat use a stick blender to blend all the veg and chicken to a desired texture.
Enjoy! the warming and comforting soup.
Recipe provided by Tory von Bergen.