hi y’all. still sick over here. worse, in fact. i think it’s because i’m not actually taking any sick days to be sick and recover on. just keep chugging along, working. i do not advise this. i am only doing it because i have no other choice right now. so, after trying everything from paracetemol to aspirin to vick’s vaporub to cough syrup to ginger tea to early nights to not smoking and back, i just thought ‘hell, i’ve totally missed the opportunity to make a big-ass pot of chicken soup’. this is my mum’s recipe. it’s so simple, it’s frightening. one thing, though. i found out this week that most regular stock cubes actually contain gluten (noooooooooooo), but luckily i came across a cool brand called Kallo Foods. They do all kinds of rad things that i’ve started to rely on more and more as i make the painful journey through gluten-free living. my favorite thing are their rice cakes. they make a marmite flavour. anyway, so i found these:
Kallo Organic gluten free french onion stock
Kallo Organic gluten free vegetable stock
Ok, so the recipe is as follows:
you need:
1 x whole chicken, or the equivalent in pieces, 2 x medium/1x large pearl onion, crudely chopped, 1 x large carrot/2 x medium carrots, thickly sliced, 4 x stalks celery & leaves, crudely chopped, 2 x gluten free stock cubes, 2 litres boiling water, welsh sea salt
what to do:
boil the kettle, and dissolve the stock cubes into the boiled water in a large pot, chop all veggies and drop into boiling water in pot, place entire chicken/whole pieces into pot after 2 minutes, add salt as desired, boil on low heat for 2 hours, switch off heat and allow soup to stand for an hour before warming again and serving
it should look something like this:
still cooking, but almost saving lives…
once it’s all cooked etc. remove the chicken from the bone, chop it into tiny pieces, and put it back into the pot before serving. this recipe makes about 6 large bowls of awesome! X
