Feeling a bit crummy? Chances are, you find yourself feeling under the weather much less than you ever did before you started eating Paleo – but on those rare days that you do, nothing says ‘get well soon’ like a steaming hot bowl of chicken soup. It’s the ultimate comfort food, and boiling the whole bird means it is chocked full of vitamins, minerals, and of course – gelatin. Even if you’re not ill, I highly recommend you make some of this!
- 1 x 1.5kg chicken
- 2 tbsp red wine vinegar
- 3 onions, roughly chopped
- 1 bulb fennel, roughly chopped
- 6 carrots, peeled and roughly chopped
- 6 cloves garlic, peeled
- 4 bay leaves
- Few sprigs fresh thyme
- Few sprigs fresh rosemary
- A large handful fresh parsley
- Sea salt and black pepper
- Wash your chicken, before putting it into your biggest stock pot. Fill the pot with cold water, just enough to cover the bird, before adding the red wine vinegar. Bring to the boil, then leave to simmer for 45 minutes. Skim the froth from the top, before removing the chicken.
- When the chicken is cool enough to handle, shred all the meat from the bird using a fork. It may not be completely cooked through yet – this is perfectly normal.
- Return the chicken carcass to the stock pot, and add the onions, fennel, carrots, garlic and herbs (except the parsley). Return to the heat, cover and simmer for another couple of hours.
- minutes before serving, return the shredded chicken back to the soup. When fully cooked through, serve in soup bowls garnished with the fresh parsley.
What’s the secret to your favourite chicken soup recipe? Is it a dish you often make?