Chicken Soup
Updated: Apr 6

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).