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
6cupschicken bone broth*
1wholeorganic chicken
3carrots, diced
3celery stalks, diced
1large or 2 small brown onions
3tbspolive oil
To Serve
2tbspcollagen peptides, per bowl
1tiny 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.