Chicken Soup

Ingredients

• 2kg Chicken carcasses/feet/neck/drumstick/wings

• Filtered water

• 1 tablespoon sea salt/pink lake salt

• 2 brown onion diced

• 1 head of garlic sliced

• 3cm piece of ginger sliced and removed after cooking

• 2cm piece of turmeric sliced and removed after cooking

• 3 stalks of lemongrass, bruised and removed after cooking

• 4 large English spinach leaves, fibrous part removed, sliced

• 1 head broccoli, stalks removed

• 1 head cauliflower, stalks removed

• 400g pumpkin, chopped

• 200g shiitake or oyster mushrooms, sliced

Method

• Place chicken pieces in a stock pot and cover with water an inch above the carcass

• Add salt, onion, garlic, lemongrass, ginger and turmeric

• Bring to the boil, skim the scum off the top and then turn the heat down to a low simmer for 90 -120 minutes or until the meat is falling off the bones.

• Remove the carcass and remove ginger, turmeric and lemongrass

• If you have used drumstick and wings, pull the meat off the bones, shred and add back to soup

• Add spinach, broccoli, cauliflower, pumpkin and mushrooms

• Simmer for 10-20 minutes or until vegetables are soft

• Serve with a scoop of duck fat (or any animal fats).