WHAT’S GREAT ABOUT IT
Organic chicken is packed with protein to help nourish your body from the inside out. Proteins are made up of organic compounds called amino acids, which help to keep blood sugars stable, support a healthy metabolism, sustain lean muscle, assist in hormone production as well as assist recovery from sports or illness.
1 kg Organic Chicken thighs (see notes)
2 carrots, halved
1 parsnip, halved
1 onion – halved and gently charred in a dry pan (see notes)
vegetable noodles to serve (see notes)
sea salt and pepper
- Place the chicken in a large pot and cover with 2 litres of cold water.
- Bring water to the boil and reduce the heat.
- Add carrots, parsnip and lightly charred onion
- Cover slightly and simmer for 1 1/2 hours on a gentle heat.
- Remove chicken and vegetables, and season the broth with a little salt.
- Serve the broth with pieces of organic chicken and vegetable noodles or your choice of angel hair pasta and fresh chopped parsley.
- Simmer the noodles for 2 minutes in boiling water before serving with the soup or alternatively just lightly braise in a pan with a little water until they are softened.
- Serve with extra carrot and parsnip over the top.
- Charred onion basically means to cut a brown onion in half and sear the cut side in a hot pan (I used my cast iron pan) until lightly browned. This is the traditional way of making rosół and it gives a better flavour to the soup.
- You can also serve fine buckwheat noodles in place of the vegetable spaghetti.
- I’ve used skinless boneless organic chicken thighs to make this recipe, but you can also use thighs on the bone – just add an extra 200 g to allow for the weight of the bone.