Monday, July 22, 2013

Allergy free hearty chicken soup recipe

Soup stock base
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2cm fresh ginger, peeled, finely grated
  • Tips of 5 sprigs fresh rosemary, finely chopped
  • 1 celery stick, chopped
  • 8 cups cold water
  • ¾ tsp chilli powder, to taste (optional)
  • 1 double chicken breast, trimmed
  • 2 potatoes, cubed
  • 1 carrot, chopped
  • 1 corn, kernels removed
  • 1 leek, halved and sliced
  • 1-2 cups water (optional)
  • 2 tsps allergy free soy sauce replacer
  • Salt and pepper, to taste

  • Heat the oil in a large saucepan over a medium-low heat.
  • Cook the onion, garlic, ginger and rosemary until the onion is soft.
  • Add the celery, water and chilli powder, stirring to combine.
  • Then carefully drop in the chicken.
  • Bring the mixture to the boil.
  • Then reduce the heat to low, cover, and simmer the mixture for 1 hour.
  • Allow the mixture to cool and remove and discard any unwanted fat from surface.
  • Remove the chicken, shred and return it to the pot.
  • Bring the stock to the boil over a high heat.
  • Reduce the heat to medium.
  • Stir in the potato, corn, carrot and leek.
  • If there isn’t enough stock to cook the vegetables, add 1-2 cups water.
  • Simmer for 10 minutes or until the vegetables are tender.
  • Stir in the soy sauce replacer.
  • Season to taste with salt and pepper.

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