The onions and garlic in this recipe contain potent anti-bacterial and anti-viral properties, while the minerals extracted from the prolonged simmering of the chicken bones combine to produce a nourishing soup perfect for boosting the immune system during these colder months.
Serves 6 - 8
- 2 chicken carcasses (available from the butcher and supermarkets)
- 1 large onion, diced
- 1 garlic bulb; cloves separated, peeled and roughly chopped
- 1 cup quinoa or brown rice
- 3 carrots, grated
- 1 cup grated celeriac OR 4 stalks of celery and green tops, finely chopped
- handful parsley, finely chopped
- 1/2 tsp sea salt
- Place the chicken carcasses in a large saucepan and cover with 3 litres of cold water.
- Add the chopped onion and bring to a boil.
- Simmer gently for 1 hour.
- Skim off any foam that forms on the surface with a spoon or small sieve, as this can taint the flavour of the soup.
- Using tongs, remove the carcasses and place it in a bowl.
- Bring the stock back to the boil and add the garlic, quinoa, prepared vegetables, half of the chopped parsley and salt.
- Simmer for a further 20 minutes until the quinoa is cooked and the vegetables are tender.
- Adjust the seasoning to taste.
- Meanwhile, remove any meat from the chicken carcass and add it to the soup. Serve garnished with chopped parsley.
- Freeze extra soup into portioned containers for a quick meal.
Recipe provided by Nicola Galloway.