There’s nothing quite like a warm and hearty homemade chicken soup to combat winter colds and warm up your tootsies on those chilly nights.
Below is my recipe. Make a big batch and freeze in smaller portions. Great for also freezing in ice-cube trays if you need a small stock cube on hand for cooking any baby meals. I generally make a batch without salt or added stock cubes when using for my baby’s meals.
- whole organic chicken
- 1 parsnip
- 1 turnip
- 2 carrots
- 3 celery stalks
- 1 brown onion
- 2 tablespoons of vegeta
- 1 Massel chicken stock cube
- 2L water
- Salt & Pepper
- Clean parnsip, turnip, carrots, celery and onion. Place these whole into a large stock pot. Place chicken in pot on top of vegetables.
- Add 2L of cold water into pot over the chicken. Ensure the chicken is completely covered. Add more water if required.
- Add stock cube, vegeta and pepper corns to soup. Bring to boil and then simmer for about 1.5 hours. Season with salt.
- Remove chicken and place it in the fridge.
- Allow rest of soup to cool completely. Put it in the fridge.
- An hour or two later (or even the next day) remove pot from fridge and skim the fat from the surface, drain the vegetables (excluding the carrot) and your chicken broth is ready.
- Heat chicken soup with carrots, add parsley and noodles. You can also shred some of the chicken and add to your soup, I prefer mine with just the broth, carrots and noodles.
TIP: To make a baby friendly chicken soup tear off a chicken leg and wing and cook with vegetables separately omitting stock cube, vegeta and salt.
Image courtesy of pinterest.