Food for the Soul: Chicken & Parsnip Soup

Saturday 16 July 2016

 

Whenever anyone in our home is unwell, chicken soup (and bone broths) are the first thing I think of. Chicken Soup made with chicken bones is full of nourishing minerals, glycine and gelatin, that help to deeply restore the body as well as offering lots of comfort. Here is my super simple recipe for serving up a delicious bowl of soulful nourishment that is sure to be as well loved in your home as it is in ours.  I like to keep at least a few jars of chicken soup in the freezer for when there really is no time to cook and someone is coming down with something.

From the pantry

a whole organic pastured raised chicken

a few sprigs of thyme

a few tablespoons of ghee or coconut oil

1 brown onion – chopped into small pieces 

a few stalks of celery – finely sliced 

3 parsnips medium size – chopped into small pieces 

2 carrots medium size- chopped into small pieces

organic rice noodles (whatever amount is right for your family)

a small handful of fresh parsley

some fresh lemon – you will need a squeeze and some zest

sea or rock salt and pepper to taste

Let’s begin

PLACE the whole chicken in a stock/ le cruslet pot or a slow cooker, fill with water and add a few sprigs of thyme – turn on a gently simmer and allow to cook for the day. I sometimes place the chicken in the slow cooker overnight so that is ready for lunch the next day.

you will usually need to allow at least 5 hours to cook

ONCE chicken is cooked (it will smell delicious and the meat will be falling off the bone when you check it), turn it off the heat or turn off slow cooker and allow to begin to cool.

IN A SEPARATE saucepan add the ghee or coconut oil and gently simmer the chopped onion on a low heat until transparent. If the onion starts to catch/ burn, lower the heat and add a few tablespoons of water.

ADD the chopped celery and simmer for a few minutes on low heat

ADD the chopped carrots and parsnips and allow to cook for a few more minutes.

STRAIN chicken broth from stock pot/ slow cooker into the saucepan with the simmering vegetables. Again adding as much broth as soup as you would like. You could easily add it all (if the saucepan is big enough) and then freeze the left overs.

ADD in rice noodles and allow to cook for around 20 minutes until all vegetables are tender.

MEANWHILE attend to the chicken – separating the meat from the bones.

ONCE soup is ready to serve, add in the amount of chicken required.

BEFORE SERVING add in a little squeeze of lemon juice and a grating of lemon zest.

SERVE with fresh parsley

You may also like

real food series: Rustic Strawberry & Apple Crumble

Rustic Strawberry & Apple Crumble I made this today to use up some strawberries that were rather bruised and on there way out. It was delicious – I hope you enjoy it too. I have not included the exact measurements as it is rustic crumble and can take whatever you want to throw at it. The only thing I will […]

Read More

Preparing for Christmas with Children

With another little one on the way, I am beginning to prepare for Christmas. So here are some ideas of our usual preparations for celebrating Christmas with little ones… Crafting is always high on my list come any seasonal or festive celebration. Crafting with our hands seems to add that touch of magic that is so often missing these […]

Read More

Real food….

I have talked a few times recently about wholefoods.  Wholefood means so many things to so many people.  For me it is a way of eating to ensure that every mouthful  you eat is the most nutrient dense as possible.  I am currently reading Nourishing Traditions by Sally Fallon.  I have also been reading a lot […]

Read More

One thought on “Food for the Soul: Chicken & Parsnip Soup

Leave a Reply

Your email address will not be published. Required fields are marked *