A friend of mine asked me for our chicken soup recipe. Our daughter loves it, and it's allergen free!
Ingredients:
1. whole chicken
2. 1 onion
3. 2 celery sticks
4. 1 carrot (pealed)
5. broccoli (optional)
6. 2 garlic cloves (optional)
7. 2-3 bay leaves
8. pinch of peppercorns
9. salt to taste
10. fresh / dry herbs options: thyme, herbs de provence, or fresh parsley or cilantro all go well (pick one herb of choice)
11. grain options: noodles, quinoa, rice
Preparation:
Wash the chicken and place it in the water and bring to boil. The trick here is to bring it to boil slowly and when you see foam float to the top you have to skim it. This is how you get a really clear broth. Another option is to quickly bring the chicken to boil and pour that first water out, wash the chicken and put a new batch of water in this way you will avoid the skimming procedure and still have a clear broth. The downfall of the latter option however, is that you may end up with a very watery broth. So I personally prefer the first option especially if you're getting a good chicken.
Once the chicken is simmering and the water is now fully clear from the continuous skimming of the floaty gray matter, add in the onion (whole), the carrot (whole) and celery stalks (whole). Add a bay leaves, whole peppercorns. Let it cook on slow boil until the chicken is fully done. Once the chicken is done, add in chopped broccoli, the grain of choice (i.e. this is either noodles or quinoa or rice) squeezed garlic, herbs and salt to taste. Let it cook a little longer until everything is fully cooked. Turn off and enjoy!
