Hearty Chicken Soup

Hearty Chicken Soup
This soup not only tastes delicious but its also a great healing meal. When cooking with the whole chicken your soup will be full of nutrients and extra flavour from bones - also great meal to be frozen ready for busy times.
Macro Per Serve
Carbs: 7.7 g  Protein: 16 g  Fat: 12.1 g

Ingredients (12 servings)
  • 1 whole chicken
  • 4 litres water
  • 3 large carrots
  • 3 large celery sticks
  • 3 large garlic cloves
  • 6 sprigs thyme
  • 1 large onion
  • 3 dried bay leaves
  • Salt and pepper to taste
  • ¼ cup chopped parsley
  • 1½ cups brown barley, pastina or noodles (whichever you prefer)

  1. Wash chicken and remove organs. Remove chicken fat that is lodged inside lower cavity of chicken near thighs.
  2. Fill large pot with water and add chicken, salt and pepper, thyme, bay leaf, chopped carrots, chopped celery, onions and leave garlic whole.
  3. Cover pot and bring to simmer, stir occasionally for around 1 ½ to 2 hours or until chicken turns white, is cooked through and hasn't yet fallen apart.
  4. Remove chicken and bay leaves and put in a separate bowl.
  5. While soup is cooling add parsley and put through food processor until all vegetables have pureed.
  6. Take a few large pieces of dark chicken meat and put through processor.
  7. Take the rest of chicken and pull apart with fingers and add to soup with chicken from processor.
  8. Reheat for a few minutes and stir well.