My children love chicken soup when they are ill and the ginger in
this recipe really gives it an added health kick.
1. In a large pot place the chicken breast-side down. Add the carrots, leeks, onion, garlic, celery, ginger, parsley and thyme. Season with peppercorns, coarse salt and white pepper.
2. Add enough water to cover and bring to a boil over high heat.
3. Bring to the boil then reduce to a simmer and cook until chicken is cooked through for about an hour. (Ensure the chicken is thoroughly cooked)
4. Skim any foam that rises and discard.
5. Remove the chicken from the pot and leave until it is cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred meat into small chunks and return to the pot.
5. Cook until heated through, and season with additional salt and white pepper to taste.
6. Serve as is or blend soup into a purée using a hand held blender
(this is a good idea if you have fussy eaters who pick out the vegetables)
7. Serve with a drizzling of olive oil and pumpkin seeds.
WHAT YOU NEED
For the soup:
1 (4lb) whole chicken, rinsed
2 garlic cloves peeled and chopped
5 carrots peeled and chopped into 1/2 inch pieces
3 leeks rinsed and chopped into 1/2 inch pieces
1 onion peeled and finely chopped
4 celery sticks chopped into 1cm pieces
4cm piece of ginger peeled and finely chopped
1/4 cup freshly chopped flat-leaf parsley leaves with stems removed
3 sprigs fresh thyme
5 whole black peppercorns
Coarse salt to season to taste
White pepper to season to taste
Handful of pumpkin seeds
Toasted Sourdough bread