Pasture-Raised Chicken Soup with Chicken Meat stock, Herbs, Lemon and Pasta
Pasture-Raised Chicken Soup with Chicken Meat stock, Herbs, Lemon and Pasta
A deeply nourishing chicken soup made in two stages: first, a tender whole chicken simmered until the meat falls from the bone, then the bones returned to the pot to create a rich, mineral-dense broth before finishing with vegetables, pasta, lemon and fresh herbs.
Ingredients
For the chicken and broth
1 whole pasture-raised, organic chicken
Filtered Water, enough to cover the chicken
1–2 tbsp olive oil, ghee or butter
4 garlic cloves, finely chopped
2 shallots, finely sliced
2 bay leaves
1 tsp fenugreek seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp dried oregano
1 tsp fennel
1 sprig rosemary, or 1 tsp dried
3–4 sprigs thyme, or 1 tsp dried
1 tbsp apple cider vinegar
2-3 tsp sea salt, plus more to taste
Black pepper
Parsley
** ginger and turmeric would also be beautiful in this
For the soup
2–3 carrots, sliced
2–3 celery stalks, sliced
1 leek, sliced, optional
1–2 potatoes, diced or Lentil pasta /regular pasta
Zest of 1 lemon
Juice of ½–1 lemon
Fresh parsley, finely chopped
Extra salt and pepper, to taste
Method
Add a little olive oil, ghee or butter to a large pot over medium heat. Add the garlic and shallots and cook gently for 2–3 minutes, until fragrant and softened.
Add the whole chicken to the pot, then cover with water. Add the bay leaves, fenugreek, coriander seeds, cumin seeds, oregano, rosemary, thyme, apple cider vinegar, salt and pepper. You can also add parsley stems, ginger, or turmeric here if using.
Bring to a boil, then immediately reduce to a low simmer. Skim off any foam that rises to the top. Cover with the lid slightly ajar and simmer gently for 1.5–2 hours, or until the chicken is very tender and the meat is starting to fall away from the bones.
Carefully remove the chicken from the pot and place it on a large plate or tray. Once cool enough to handle, pull the meat from the bones. Set the meat aside in a covered bowl. Return the bones, skin, cartilage and any juices back to the pot.
Continue simmering the broth on low for at least 4–6 hours, or longer if you can. You can cook it for most of the day, topping up with water if needed. The longer it simmers, the richer the broth will become.
When the broth is ready, strain out the bones, herbs and seeds. Return the clear broth to the pot.
Add the carrots, celery, leek and potatoes if using. Simmer for 15–25 minutes, depending on the size of the vegetables, until tender.
Add the reserved chicken meat back into the pot.
Add the pasta and cook until just tender. Lentil pasta usually only needs a few minutes, so watch it closely.
Season generously with salt, pepper, lemon zest, lemon juice and fresh parsley. Taste and adjust. It should be rich, savoury, herby and bright from the lemon.
