The very best chicken Soup by Turia Pitt

In Cambridge!

How beautiful is fall you all....it seems like this season everything is colourful and magical, with orange, yellow and pumpkins, bikes and leaves.  

So I came across this recipe of Turia Pitt on her favorite chicken soup, she is also a sucker for chicken soup like me. So I screenshot it and since then I have already made it twice in one week.

 So here it is.

INGREDIENTS:

-1 whole chicken.

-2 medium onions.

-2 cloves of garlic

-4 carrots.

-4 sticks of celery.

-2 cubes of chicken stock.

-15 brussels sprouts (optional)

-black lentils. (optional)

-black pepper, salt, white pepper, rosemary.

STEPS:

1.  Chop up the two onions with the garlic and sautee until onions are traslucent and a lovely aroma comes.

2. Chop up the carrots and celery and sautee for a few minutes.

3. Now add the whole chicken into the pot. Yes do not be afraid, just do it like the photo. 

4. Cover it with water and add the chicken stock. Here add your spices, I add rosemary always, black pepper (lots) and lentils if you want. Turn it down to a simmer. 

5. Let it simmer for about an hour. Now add the Brussels sprouts and let is simmer for another hour if you want. 

6. Now after 1 or 2 hours get the chicken out and shred the meat and add back to the soup. Ready!

Super comforting soup that can last for 4-5 days. The longer you leave the skeleton in the soup the better but do not leave the whole chicken with the skin or the soup will turn super greasy.

Thank you Turia and her friend who gave her this recipe.