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Healing Chicken and Vegetable Soup

What’s one of the healthiest things you can ever make? Bone broth. And Pete explores it to the fullest. From Chicken Soup with naturopath Anthia Koullouros, to Katsuo Dashi with San Francisco’s Cortney Burns, to Wes Carr and Charlotte Gregg’s Baby Liver Paté. Guests include Sally Fallon from the Weston Price Foundation.

Tip

Poaching a whole chicken in bone broth, as I do in this recipe, adds so much extra flavour and goodness. Leftover shredded chicken can be used in cauliflower fried rice and salads.

Serves: 6

Ingredients

  • 1 × 1.6 kg organic free-range chicken
  • Chicken Bone Broth (see recipe)
  • 2 tablespoons coconut oil or other good-quality fat
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 large carrot, chopped
  • 1 celery stalk, halved lengthways and cut into 1-cm thick slices
  • 4 thyme sprigs 1 bay leaf
  • 1 tablespoon finely grated fresh ginger
  • 1 large zucchini, cut into 2-cm cubes
  • 300 g kent or butternut pumpkin, peeled and cut into 2-cm cubes
  • 200 g silverbeet, shredded
  • sea salt and freshly ground black pepper
  • 1 handful of flat-leaf parsley leaves, finely chopped

Method

  1. First, we’re going to poach the whole chicken in the bone broth. To do this, follow the chicken bone broth recipe on page XXX. After you have simmered the stock for 24 hours (and before adding the parsley) remove some of the bones from the broth and add the whole chicken. The chicken needs to be completely submerged, so add more water if necessary. Simmer, uncovered, for 1 hour, or until the chicken is cooked through. About 10 minutes before the chicken is ready, add the parsley. Carefully remove the whole poached chicken from the broth and allow to cool slightly. When cool enough to handle, shred the flesh and discard the bones. Cover and refrigerate until needed.
  2. Place a stockpot or very large saucepan over medium heat and coat the base with the oil or fat. Add the onion, garlic, carrot, celery, thyme and bay leaf and cook, stirring, for about 6 minutes until the vegetables are softened but not browned. Pour in
  3. 1.75 litres of the chicken bone broth and bring to the boil, then turn down to a simmer and cook for 20 minutes.
  4. Add the ginger, zucchini and pumpkin to the pan and continue to cook for a further 15 minutes, or until the vegetables are tender. Gently add 400–500 g of the shredded poached chicken and the silverbeet and continue to simmer for another few minutes until the silverbeet is cooked and the chicken is warmed through. Season with salt and pepper and sprinkle with the parsley before serving.