I made a batch of cosy yet fresh and delicious chicky soup.
You should make it, too!
This recipe is especially for Mrs. G!
For the stock you will need:
1 whole chicken( I always, always, always buy free range chicken. Always).
1 onion, quartered
1 carrot, chopped
2 sticks celery and leaves, chopped
10 black pepper corns
Fresh Bay leaf from Nanas garden
Add all of this to a large pot (i like my cast iron one, makes me feel olde-timey) and cover with water and simmer gently for around on hour or until cooked. Skim the scum away if any appears.
Drain through a fine sieve lined with paper towel and chill over night.
Shred the chicken and also chill.
1 diced onion
3-4 garlic cloves, finely chopped
big glug of olive oil
3 stalks of rosemary, leaves picked. Use the stalks as well for flavour and discard before serving.
2 carrots, diced
3 celery stalks, diced
3 cobs of fresh corn, kernels removed.
1 zucchini, diced
sea salt + pepper (lots)
1 cup of brown rice
cooked and shredded chicken
Parmesan and fresh parsley to serve
This is really good with celery salt.
Of course you can add other veggies if you like.
In cuter news, Popsy is growing up fast. She makes me feel so lucky. Guess what - she can sit and sometimes drop on command. So clever! <3