my 2 step, better than botox chicken soup
i first got into chicken soups, slow cooking and stews many years ago when my naturopath suggested i incorporate "bone broth" into my health routine. this was before it was trendy so i had no idea what was going on, but i started to research and cook it all the time. chicken soup was my favourite way to have bone broth. i actually have a friend who says "chicken soup reminds her of me!" hi gianna <3
my chicken soup has changed and evolved over time. it used to be a lot more complicated. more ingredients, i used pancetta, stock cubes.. there were more steps. but as i continued to test new ideas, i finally figured out the BEST way to make it. less ingredients, less steps, less fuss but somehow more delicious and clean. this chicken soup recipe is inspired by the french dish "pot au feu".
i refer to this soup as better than botox because it is rich in vitamins, minerals and collagen from the bone broth (read all about bone broth for the skin, hair, gut and overall health benefits here and here). i can tell when i've been having bone broth soups for lunch during the week, because my skin looks and feels better than usual. it is extra smooth and plump.
another thing i love about this soup is that you can change the vegetables according to season or what you have on hand. as long as you do the first step the same every time you'll have yourself an amazing chicken soup. and seriously, anyone can make this! it is so easy.
also, a little health tip from an ayurvedic doctor i once met, was that if you suffer from water retention, to eat soups during the day, not at night to avoid water logging your body ;)
INGREDIENTS ( 6 serves )
9 organic chicken drumsticks (MUST be organic. also, you can use a whole chicken but i find drummies easier and cheaper)
2 tsp himalayan salt
1 tbsp peppercorns
2 bay leaves
5 sprigs fresh thyme
1 bunch dutch carrots trimmed
2 potatoes of your choice, cut into chunks
1 large or 2 small fennel bulbs trimmed and cut in half lengthwise
3 cups kale
2 leeks or onions cut up
1 head of garlic cut in half crossways
fresh flat leaf parsley and olive oil for garnish
1 / add chicken, bay leaves, thyme, salt and peppercorns into a big pot. fill to the top with water. bring to a boil, then reduce heat to medium with lid on and let simmer for an hour, skimming the foamy bits off the top a few times in between. (while the chicken cooks is when i chop and prepare the veggies)
2 / after the hour is up your house is going to smell amazing. you will be thinking, "how does this broth taste so good when i only put 3 things in there?" take out the chicken drumsticks and remove the meat from the bones and then place it back in the stock along with all your chopped vegetables. lid back on to cook for another 20-30 minutes. once all cooked through, check seasoning and add more salt if needed
ladle into soup bowls and sprinkle with fresh parsley and a little drizzle of olive oil :)