This soup takes a bit of time because it requires you to make you’re own stock. It is super easy though!
THE STOCK
It is well worth making you’re own stock/bone broth. Homemade bone broth is good for your skin, your gut, your immune system and muscle repair. For the basis of the broth I collect veggie scraps of the course of a few weeks and freeze them. Think things like carrot ends, celery ends, woody herbs, parsley stems, onion ends, potato skins, garlic on the turn, mushrooms on the turn etc. This saves on waste and also adds an abundance of flavour. You can substitute some of your frozen herbs and veggies for some of the whole veggies in the stock.
Ingredients
1 whole free range chicken (1.5-2kg)
2 carrots, chopped into large chunks
2 celery stalks, chopped into large chunks
2 large brown onions, quartered
5 garlic cloves
Small handful of sage, torn
Small handful of thyme sprigs
1 tbs apple cider vinegar (very important to help draw the nutrients and flavour out of the chicken bones)
Method
1. Place all the ingredients in a large soup pot and cover completely with water.
2. Bring to the boil then reduce to a simmer. Simmer, covered for 1.5-2hrs depending on your chicken size. Meat should be falling off the bone. Season with salt and pepper.
3. Remove chicken from pot. Allow to partially cool then remove meat from carcass and set aside. Be careful to ensure you don’t leave any bones in the meat! Discard the carcass.
4. Strain off the rest of the stock and set aside. I usually freeze 2-3 small containers to use at other times.
THE SOUP
Ingredients
1 large brown onion, finally diced
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves of garlic (yes four), crushed
1.5tbs grated ginger
2tsp grated fresh turmeric
6-8cups of homemade stock
Shredded chicken reserved from stock recipe
2 big handfuls shredded kale
1 can lentils, drained
1 cup parsley, chopped
Method
1. Place onion, carrot, celery and garlic in a large soup pot and cook, stirring for 3-5mins, until soften.
2. Add ginger and turmeric and cook for 1min.
3. Add stock and bring to a simmer.
4. Stir through chicken, kale, lentils and parsley. Cook just enough to heat the lentils and chicken, and soften the kale. Season to taste and serve.
