With all these frosty nights lately, there is nothing better than a chicken soup to warm up your body (and your heart). My chicken soup recipe has been highly requested, by friends, housemates and some of you out there in cyberspace, so it is without further ado that I share said recipe here.
The thing with this recipe is that it has slowly evolved over time to become the gorgeous masterpiece that it is. When I make it, I use my own chicken broth (or stock) and usually put in chicken from the whole chicken I roast the night before. However, at times, if I don’t have a whole chicken, I often will buy chicken cutlets with the skin on and cook them, starting skin-side down, in the bottom of the pan before adding the vegetables (it just means removing, cooling and pulling them apart and adding the meat back in at the end of the cooking process). I will often use up vegetables if I have them (eg. Broccoli stalk, celery tops, cabbage, wombok) to give the soup a bit more body, but listed below are the ingredients I will generally use. It does seem like a lot of ingredients, but it is well worth it and dead easy, I assure you!
This is a great one to make at the start of the week and reheat the leftovers throughout the week, it keeps for up to four days in the fridge and in the freezer for a little longer. Just make sure you bring it to the boil when you reheat it.
Miranda’s Famous Chicken Soup
1tb coconut oil
1tsp sesame oil
1 brown onion OR 4-6 spring onions, diced
2-3 carrots, quartered lengthways, then diced
1-2 stalks celery, sliced lengthways, then diced
1 broccoli stalk, diced (optional)
2 cloves garlic, crushed
3cm fresh ginger, grated
1tsp chilli flakes (or 1 chilli finely chopped)
1 litre chicken stock (plus 1 litre water)
2 x star anise
1 x cinnamon stick
2tb fresh coriander
1tsp fish sauce
2tb tamari (gluten free soy sauce)
1tb rice wine vinegar
¼ to ½ a green cabbage, sliced thinly
500g shredded chicken (or chicken from a whole roasted chicken)
1 heaped tb fresh miso paste *buy the kind that you find in the fridge (usually at Asian grocers) and is MSG free (you may have to do a bit of label reading to find this, but the Spiral brand is usually quite good)
Juice of 1 lime (optional)
This recipe is divided into groups to make it easier to determine which ingredients you add when. I will of course go into a bit of detail for each section, but I find the separation can make it easier when you are cooking.
Firstly, in a very large saucepan heated on a high heat, add the oil and when the pot is warm, add the rest of the Group 1 ingredients with a sprinkle of salt and saute, stirring for 4-5 minutes, or until these ingredients are softened.
Add the Group 2 ingredients and cook, stirring for another minute, or until fragrant.
Add the Group 3 ingredients, starting with the stock and extra water to prevent the ingredients already in the pot from burning. Bring the pot to the boil and reduce to a simmer with the lid on. It needs to simmer for at least 30 minutes. I like to simmer this for an hour, and it can go up to two hours cooking if you like, just keep an eye on the water level.
Right before you serve the soup, add the Group 4 ingredients, stir, and replace the lid. Let the soup simmer for at least 5 minutes, or until the cabbage is soft. (If you started with raw chicken cutlets, this is where you would take them out, allow them to cook, shred the chicken and add back to the broth.
Serve this broth nice and hot, and don’t worry about bread – this is full of protein and fibre, even if you do come back for seconds, it will only do you good.
Adjust to taste if you need to – perhaps more rice wine vinegar, more soy, more lime, more honey, more miso, more chilli?
Let me know if you give this a go – you can Instagram a photo @mirandaswellness with the hashtag #mirandaswellness – I’d love to see your creations!