Chicken Soup for the Soul

Name: Chicken Soup for the Soul
Prep time: 20 min
Cook time: 2 h 6 min
Total time: 2 h 26 min
Yield: 2 liter, 4-6 serving(s)
Ingredients: 2 chicken carcasses, with wings; 1 large carrot, peeled and cut into 3; 1 parsnip, peeled and cut into 2; 1 large onion, some of the skin left on (it gives the stock a lovely colour); 2 inches of the trimmings of a stalk broccoli; 2 inches green part of a leeks; 2 bay leaves; 3 cloves; 5 allspice berries; 1 garlic clove; 10 parsley sprigs; 3 grinds white pepper; 1 couple of scrapes nutmeg; and a good few pinches sea salt; 1 cup stelline pasta (little stars); 1 white of a leek, sliced; 1 stalk of a broccoli, diced; 1 carrot, and parsnip i fished out the stock earlier and cubed; 2 cups peas; 250 g chicken pieces, picked of the carcasses after the stock is ready and cut into small bits; 750 ml strained stock, to cover all the ingredients comfortably (keep the remaining stock for another time); 1 large handful of chopped fresh parsley

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Recipe by Jana Steinhagen

This is a wholesome soup that cures all ails, including Hangover, Colds/Flu and Depression. There a million varieties, but this is mine...

READY IN: 2hrs 26mins

SERVES: 4-6

YIELD: 2 liter

UNITS: US

INGREDIENTS

Nutrition

2

chicken carcasses, with wings
1

large carrot, peeled and cut into 3
1

parsnip, peeled and cut into 2
1

large onion, some of the skin left on (it gives the stock a lovely colour)
2

inches of the trimmings of a stalk broccoli
2

inches green part of a leeks
2

bay leaves
3

cloves
5

allspice berries
1

garlic clove
10

parsley sprigs
3

grinds white pepper
1

couple of scrapes nutmeg
and a good few pinches sea salt
1

cup stelline pasta (little stars)
1

white of a leek, sliced
1

stalk of a broccoli, diced
1

carrot, and parsnip i fished out the stock earlier and cubed
2

cups peas
250

g chicken pieces, picked of the carcasses after the stock is ready and cut into small bits
750

ml strained stock, to cover all the ingredients comfortably (keep the remaining stock for another time)
1

large handful of chopped fresh parsley

DIRECTIONS

First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
This is brought to a simmer and the foam skimmed of as it rises to the top.
After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
Enjoy!

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