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Rosemary Stanton's cold-busting chicken soup
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Healing soup to lift your spirits and nourish your body.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped fresh ginger
  • 20.00 ml chopped fresh rosemary
  • 1.2kg whole fresh chicken, trimmed
  • 1 celery stick, coarsely chopped
  • 2 small fresh red chillies, seeded, finely chopped
  • 1.5L-2L (6-8 cups) cold water
  • 500g sweet potato, peeled, cut into 1.5cm pieces
  • 150g (1 cup) frozen peas
  • 10.60 gm salt-reduced soy sauce
Instructions:
  • In a large saucepan over gentle heat, warm the oil. Sauté the onion, garlic, ginger, and rosemary until tender, about 5 minutes.
  • Combine chicken, celery, and chili in a pot and cover with water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 1 hour, skimming the surface occasionally. Allow to cool, then chill for 2 hours or overnight.
  • Skim and discard any fat from the top of the stock. Place the chicken on a cutting board, discard the skin and bones, then shred the chicken.
  • 1. Bring the stock to a boil over high heat and then reduce to medium. Add sweet potatoes and cook for 10 minutes until tender. Stir in peas and chicken, cook for 2-3 minutes until heated through. Finish by stirring in soy sauce and season with pepper.

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