Prep time 20 minutes
Cook time 1 hour 20 minutes
DF | GF
• 1 whole (size 14 or 16) chicken
• 1.75L water
• 1tsp salt
• 2 tbsp olive oil
• 1 white part of leek, diced (or 1 onion, diced)
• 2 carrots peeled & diced
• 2 cups butternut (or pumpkin), peeled & diced,
• 2 cloves chopped garlic
• 1 tsp ground turmeric
• 2.5cm fresh ginger peeled & grated
• 120-150g roughly chopped greens (e.g. baby spinach, spinach or silverbeet leaves)
• ½ lemon, juiced
• ¼ cup parsley, finely chopped
• salt and pepper
Energy 1311kj / 314kcal
Sat fat 5g
Recipe: Nadia Lim
from the book,
This simple, nourishing turmeric & ginger chicken soup is total soul food — it’s perfect to make and eat when you are in need of a little TLC. I simmer a whole chicken to make stock (SO much more flavoursome than any bought stock or concentrate), then add the chicken meat and the rest of the ingredients to create the most simple but delicious bowl of goodness.
1. Place whole chicken in a large pot, cover with water and add salt. Cover and bring to the boil. Reduce heat and simmer, partially covered, for about one hour or until chicken is just cooked. Remove chicken and set aside to cool. Strain the stock into another large pot or bowl and set aside.
2. Heat olive oil in a large pot (you could use the one the chicken was cooked in) and cook leek, carrot and butternut until soft. Add garlic, turmeric and ginger and continue cooking for 2–3 minutes.
3. Add 1.5 litres of the strained chicken stock and simmer for 8–10 minutes or until vegetables are tender. Meanwhile, shred chicken meat off the carcass.
4. Stir greens and shredded chicken into the soup with lemon juice and parsley. Season to taste with salt and pepper.