Ingredients
- 1 whole organic or free range chicken (skin removed/neck intact)
- Olive oil for frying, optional
- 1 organic leek or onion, well rinsed and thinly sliced
- 2-3 stalks of organic celery, finely sliced
- 2-3 organic carrots, finely diced
- 2 sprigs of fresh thyme
- 6-8 fresh sage leaves
- 2 sprigs of fresh marjoram
- 1 corn cob (or more if desired) kernels cut off and added with the cob
- 225g/80z of orange organic kumara, peeled and finely diced
- 3-4 cloves of organic garlic, roughly chopped
- Freshly grated or sliced organic ginger to taste
- 1-11/2 tablespoons of white wine or a tsp of apple cider vinegar
- 2 fresh bay leaves
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon of arame (fine seaweed)
- A large handful of fresh parsley, finely chopped
- 3 teaspoons of Kelpamare
- 2-2.5 litres of vegetable stock
- 8 dried shitake mushrooms (optional)
- A handful of fresh parsley, finely chopped to serve
Method
Place a large heavy-based saucepan over a low heat then add the whole chicken. (if there’s some skin left on the chicken the fat will render and provide a base to sauté the veggies). Add the leek or onion, carrots and celery to the pot. Keep the heat low enough for a gentle sizzle. Add the thyme, sage and marjoram and continue to cook over a gentled heat and add the corn, kumara, garlic and ginger. Add all the other ingredients (except parsley to serve) and cover with stock. The liquid should just cover the chicken. Cook 1 hr.
Lift the chicken out, remove the flesh, shred and set aside (covered). Return the chicken bones (in a muslin bag for easy removal and to keep small/fine bones out of the finished soup)) to the pot to simmer for a further 30mins. Then remove the bones from the soup and discard. Taste and add more flavourings as desired i.e. fresh herbs, tamari sauce etc. Remove as much fat as desired at this stage from the top of the pan. Before serving remove the corn cob and return the shredded chicken to the pot and simmer for 2 minutes. Stir in the chopped parsley.
Variations
2 tablespoons of brown rice or noodles can be added with the stock
