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Warm Chicken Soup

Keep your chicken bones from your Sunday Roast!  This delicious chicken soup should keep you warm as the days get colder.  Chicken bones are full of minerals particularly calcium so making stock from them is great for your bones.

Chicken Stock
1 chicken carcass
1 onion, roughly chopped
1 carrot, roughly sliced
1 celery stalk, sliced
2 garlic cloves, whole
2 bay leaves
10 peppercorns

  1. Put the chicken bones in a large saucepan with add onions, carrot, celery and garlic.  Cover with water and, bring to the boil.  Simmer gently  for 1 hour in a covered saucepan.
  2. Skim off any scum and leave to cool.
  3. Remove the layer of fat on the surface.  Drain and remove the vegetables etc.  Take the chicken off the bones and set aside.

Soup
Serves 6
3 tbs olive oil
2 onions, finely chopped
2 cloves garlic
1 leeks, finely sliced
3 celery stalks, finely chopped
3 carrots, scrubbed and roughly chopped
4 pts chicken stock
2 tbs Tamari Sauce
Season with Sea Salt, Pepper and a little bouillon

  1. Flat-leaf parsley, finely chopped
  2. Sauté onions, leeks and celery for 10 minutes in a covered saucepan (without colouring!).
  3. Add carrots and chicken stock.
  4. Cook for a further 30 minutes in uncovered.
  5. Add the chicken to the soup.  Bring back to simmering and season well.
  6. Garnish with chopped parsley

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