Homemade chicken soup – The basics

Homemade chicken broth

Prep time: 10 minutes
Cook time: 4 hours
Skill level: Easy

Equipment needed:
Measuring cups and spoons, large 6-10 litre pot, mesh sieve, large slotted spoon, tongs, knife, cutting board and large glass jars for storage 

Nutritional information: per cup
Calories: 69
Fat: 3 g
Carb: 3 g
Protein: 6 g

Ingredients:
1 whole free range chicken 
3 carrots
4 ribs celery 
1 onion
1 tomato 
6 cloves of garlic 
5 bay leaves 
1 tablespoon black peppercorn
Sea salt to taste 

Quick tip:
If you started with a 10 litre pot you will end up with approximately 6 litres of stock. 

Method: 
Peel and roughly chop the carrots, celery and onion. Smash the garlic cloves (leave skins on) and slice the tomato in half. Place all the ingredients in a large pot and fill with cold water.

Bring the mixture to a boil. After boiling for one minute, reduce the heat to medium-low and simmer for 3 to 4 hours.

When done, remove the chicken with a slotted spoon and a pair of tongs and transfer it to a plat. Let the chicken cool and then debone the meat.

Using a large slotted spoon remove all large chunks of vegetables from the pot and discard.

Once the stock has cooled, pour all of the liquid through a fine mesh sieve and store in glass mason jars for up to 10 days. If you're not going to use the stock right away freeze it. 

Pasateli soup 

Prep time: 60 minutes
Cook time: 15 minutes 
Skill level: Intermediate 

Equipment needed:
Measuring cups and spoons, large pot, bowl, cheese grater, food mill and a ladle

Nutritional information: 1/8 recipe 
Calories: 191
Fat: 10 g
Carb: 10 g
Protein:15 g

Ingredients:
2 litres homemade chicken broth 
4 eggs 
1 cup grated Parmesan cheese
3/4 cup gluten free bread crumbs
Sea salt and pepper to taste 

Quick tip:
If you don't have a food mill, place the dough in the freezer for 15 minutes and then use the large side of a cheese grater. 

Method:
In a bowl combine the eggs, Parmesan cheese and breadcrumbs. Form the mixture into a ball and wrap it with plastic wrap. Let cool in the fridge for a minimum of 30 minutes.

Place the chicken stock in a pot and bring to a boil on the stove.

After being chilled for 30 minutes, cut the dough into four pieces and add one piece at a time to a food mill. Place the food mill over top of the boiling chicken stock and start turning to create thin dumpling pieces. Continue until all of the dough is gone.

Reduce to a simmer and let the soup cook for five minutes then serve.  

Creamy chicken, spinach and potato soup

Prep time: 15 minutes
Cook time: 45 minutes 
Skill level: Easy

Equipment needed:
Measuring cups and spoons, a pot, knife, cutting board, cheese grater, potato peeler and a ladle

Nutritional information: 1/8 recipe 
Calories: 250
Fat: 13 g
Carb: 16 g
Protein: 15 g

Ingredients:
2 litres homemade chicken stock
3 russet potatoes 
2 cups frozen chopped spinach 
2 cups shredded chicken (1/2 of whole chicken)
1 cup 10% cream 
2 tablespoons garlic butter 
Sea salt and pepper to taste 

Quick tip:
If you don't have garlic butter use regular butter with 1 teaspoon of garlic powder mixed in. 

Method:
Peel and grate the potatoes and add them to a pot with the spinach, shredded chicken, garlic butter and stock.

Bring to a boil, then reduce to a simmer and cook covered for 30 to 45 minutes or until the grated potato dissolves and soup becomes thick.

Remove from heat, add cream and stir thoroughly before serving. 

Curried vegetable and chicken soup

Prep time: 5 minutes
Cook time: 45-60 minutes
Skill level: Easy

Equipment needed:
Thick bottomed pot with lid, ladle wooden spoon 

Nutritional information: 1/8 recipe 
Calories: 335
Fat: 24 g
Carb: 15 g
Protein: 14 g 

Ingredients:
2 litres homemade chicken broth 
2 cups shredded chicken (1/2 of whole chicken)
1 onion 
4 cups mixed frozen peas, corn, beans and carrots 
1 can coconut milk
4 tablespoons yellow curry powder 
4 tablespoons chili oil

Quick tip:
If you don't have chili oil, use olive oil and add 1 teaspoon of cayenne pepper

Method:
Dice the onion and place it in a pot with the chili oil, sauté on high until the onion is translucent (approximately five minutes). 

Add the curry powder and sauté for one minute then add all the remaining ingredients.

Stir thoroughly to combine and simmer over medium-low heat for 30 to 45 minutes, stirring often.