“Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water.”
Sally Fallon, Weston Price Foundation Directions
Left over chicken from a roast chicken OR 1 chicken cut into pieces by the butcher.
Two TBS of vinegar.
Salt & Pepper.
Chives or parsley to garnish.
Generously sprinkle the chicken with salt and pepper and place into a large pan.
Chop the carrots and the leeks into small pieces and add to the pan. (Reserve about ¼ of the chopped carrots and leeks for later.)
Cover the chicken in water, to about five cm of the brim.
Add the bay leaf (or two), thyme and rosemary. They do not need to be tied up since the stock will be drained later.
When the water has reached boiling point turn the heat down and leave to simmer for at least one hour – the longer the better. It can be cooked on a low-heat for up to 12 hours. The longer the cook and the lower the heat the more nutrients that will be extracted from the food. The soup, as the French say, has “to smile” meaning just a few bubbles appearing now and again are a sign that sufficient heat is being used to cook the broth.
Add the vinegar when the water is simmering. According to Fallon this helps draw out minerals.
If any grey grime floats to the top of the soup remove with a ladle.
– Go about your everyday life leaving the heat of the stove to do all the work! –
When ready, remove the chicken from the pan and drain the stock into a clean pan.
Remove as much of the chicken meat from the bones as possible.
Add some of the meat alongside the reserved leeks and carrots to the drained stock. (Any remaining meat can be kept aside for a chicken and mushroom pie or chicken curry.)
Re-heat the soup for a further 30 mins. or until the carrots have softened. If there is an excess amount of fat remove with a ladle.
Just before serving whisk the eggs in a bowl and add to the soup whilst stirring. To garnish add the cut up chives and parsley.
Delicious served with some everyday sourdough bread or Kaiser rolls and some cheese. You can add what ever vegetables you feel like to this soup – peas, celery, broccoli. What makes this soup such a hit is the chicken broth combined with the meat and finely chopped raw parsley and chives. The long slow cook of the vegetables will also have contributed enormously to the flavour and nutrient content of this soup, which is perfect for cold winter days.
You can also make this chicken soup with the left over of a roast chicken. Although there will be less meat in the final soup the minerals and other nutrients present in the chicken bone will still make this one hell of a savoury dish perfect for cold winter days and results in two meals out of the one chicken.