There really is something about chicken soup that calms the soul and makes you feel better all over. This soup offers valuable lean protein, vitamins A & C, is supportive of the digestive system and very warming.
Maybe it is the simplicity of the soup, the perfect combination of flavours and textures, that seems to please even the most finicky pallet.
This recipe is very easy to make and requires only a handful of ingredients. The most important aspect is that you use only Organic, Free Range Chicken. These are easily found at local markets, butcher shops and some grocery stores. Industrially raised chickens are diseased and energetically unwell. This type of animal treatment should never be supported let alone consumed.
For a large size pot. Makes 6 – 8 servings.
1/2 of an Organic Free Range Chicken (using half enables you to get both the tender white breast meat and the darker, juicier meat of the thigh)
3 Organic Medium Size Carrots chopped
3 Cups of Organic Turnip chopped
1 Large Organic Cooking Onion diced
Organic Garlic, a lot of it!
2-4 Tbsp Dried Summer Savory
Parmigiano Reggiano Rind (about half the size of a standard business card)
Organic or Biodynamic Olive Oil
1 Tbsp Organic Butter
Salt & Pepper
Water (not tap)
First rinse the chicken with cold water before placing in the pot. Fill the pot with enough water that it completely covers the chicken and then some. A fair amount of the water will boil off. Generously salt and pepper the water, bring it to a boil.
Peel, rinse and chop up the carrots and turnips. Add them to the water once it has been boiling for about 10 minutes.
Add in the Summer Savory.
Dice up the onion. Grate the garlic, I typically use an entire bulb. In a separate saucepan pour in about 2 tbsp of Olive Oil, bring to medium/low heat. Add the diced onion and cook slowly, you do not want to brown the onion. Once the onion has cooked for about 10 minutes, add in the garlic and some ground pepper. Keep stirring this so as not to burn the garlic. Add a tablespoon of butter. In total, cook the garlic and onions for about 15 minutes on lower heat, stirring often.
With the chicken (meat, bones and skin) carrots, turnips on the boil, add the onion and garlic and stir completely. Add the Parmigiano crust. Place the lid on and lower the heat but maintain the medium/high boil. You will let this boil now for 90 minutes to 2 hours, stirring occasionally. Taste periodically & add salt, pepper, savory to your liking. Note that the longer it boils the deeper the flavour and the more tender the chicken.
The soup is almost ready when the chicken is falling off the bones. Use tongs to sift through the soup, separating the meat from the bones. Leave the bones and skin in the soup until ready to serve. Doing this ensures the richest flavour although you do have to be a little careful when eating.
With the bones and skin sufficiently removed, the soup is ready to serve! Leave the Parmigiano crust in. It can be eaten but I leave it in for added flavour.
This soup pairs nicely with sautéed baby broccoli, steamed rapini, or a crisp, mixed green salad.
You can also grate some Parmigiano Regianno onto a baking sheet in small circles topped with ground black pepper and place in the oven at 350 degrees until melted. Let cool.
Using a spatula, remove the hardened Parmigiano disks and place on top of soup before serving.