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Chicken-Chicken Soup

Chicken-Chicken soup is a magical golden elixir guaranteed to nourish every part of you.  It gets its name, and its double goodness, from the cooking method: first, you make a batch of chicken bone broth; next, you cook a whole chicken in the bone broth.   Is it twice the work?  Not quite, but it is twice as good!  All chicken-cooked-in-water-soups are anaemic by comparison.  Plus, you’ll have bone broth to spare, and we can use some extra bone broth.  Double-down on your chicken - it’s a sure bet.
Servings 6

Ingredients

  • 6 cups chicken bone broth*
  • 1 whole organic chicken
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 large or 2 small brown onions
  • 3 tbsp olive oil

To Serve

  • 2 tbsp collagen peptides, per bowl
  • 1 tiny squeeze lemon juice, per bowl

Instructions

  • Put the chicken, breast side up, in a large pot and add the bone broth.  If the liquid doesn't quite cover the bird, top it up with your remaining chicken bone broth reserves.  Bring to a boil.  
  • Lower the heat and simmer, partially covered.  Cook gently for 40-ish minutes (I like my chicken slow-cooked and tender, but be careful: if you let it go too long it will become stringy and mealy.  Yuck).  Remove the chicken from the pot to a platter. 
  • Heat the olive oil over in a large frying pan over a medium flame.  Add the carrots, celery and onion, and season with salt.  Gently sauté without browning, until the onion is translucent and the carrot and celery begin to soften.
  • Add the vegetable to the pot of broth and simmer for 30 minutes.
  • Meanwhile, remove the skin from the chicken and pull the meat apart into bite-sized strips.  (I set the white meat aside to be used in salads and paleo bowls, returning only the darker meat to the pot).
  • Return the meat to the pot and tip in the parsley. Heat through and adjust seasoning, as required.
  • To serve, mix 2 tablespoons of collagen peptides into each bowl and finish with a tiny squeeze of lemon.