Nothing beats a Bostock Chicken. Organic and raised with love in the great outdoors, you can really taste the difference. We cooked this soup using a frozen chicken and after 3 hours of cooking the chicken and vegetables had melted into the softest of broths. Frozen or not, cook that chook low and slow and enjoy this most hearty of healthy winter soups.
Serves: 6 – 8
Prep time: 20 minutes
Cook time: 3.15 hr
INGREDIENTS
THE STOCK
1 Bostock whole chicken
1 leek, sliced finely
3 carrots, chopped roughly
2 large onions, sliced finely
3 celery stalks, sliced finely
5 c boiling water
3 bay leaves
1 bulb garlic, minced
THE SOUP
⅓ c miso
2 tbsp soy sauce
Black pepper
Juice of one lemon
1-2 tins chickpeas
150g fresh spinach leaves
3 c boiling water
METHOD
Heat oven to 150°C.
Place the stock ingredients in your Old Dutch Pot. Secure lid on top and bake for 3 hours.
Remove the whole chicken from the Pot to the Old Dutch lid and let the chicken cool.
Into the pot, add the remaining ingredients. On the stove top, bring the pot to a simmer. Adjust seasoning to suit your taste. Do you want to add chilli? Is it salty enough? Do you want to add some fresh parsley? The choice is yours.
Shred the chicken off the bone and add the flesh to the pot. Bring to a simmer, stir well and serve steaming hot to the table.
