A winter warmer to boost your mood and keep you satisfied for hours.
Chicken is a clever protein that’s packed with amino acids that lift our mood, reduce cold sores and help us sleep. Choose chicken pieces with bones like wings, thighs or throw in a chicken carcass for the added benefit of gelatin and marrow for joint and gut health. Winner!
Team chicken up with nutritious winter vegetables full of vitamins and minerals and you’ve got a powerful bowl of goodness that warms you up to boot.
By cooking the chicken for a while before adding the veggies, you’re making a highly nutritious stock at the same time.
This soup has an addictive smokey flavour from the paprika – so yummy!
A cook once, eat twice/thrice recipe
Here’s what you need:
- 600g organic or free range chicken pieces (we used chicken wings)
- 1 litre water
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 bay leaves
- a handful of fresh thyme, oregano or marjoram
- a handful of parsley
- 1 teaspoon smoked paprika
Add all the above into a large pot and simmer for 2-3 hours for a delicious stock.
Now add to the stock:
- 3 carrots, diced
- 1 potato, diced
- 1 parsnip, diced
- 1 turnip, diced
- 1 cup of diced mushroom, fresh or dried
- 1 large green chilli, chopped
- 1/2 red capsicum, diced
- 1/2 eggplant, diced
- 1 1/2 cups cauliflower
Simmer for another 1.5 hours until the chicken is falling off the bones. Remove the bones.
Serve with the freshly sliced green tops of shallots and extra parsley.