GINGER CARROT CHICKEN SOUP

I WHOLE ORGANIC CHICKEN

6 WHOLE PEELED ORGANIC CARROTS

4-6 SLICES OF FRESH PEELED GINGER

TSP CORIANDER

TSP CARDAMON

1/2 ORGANIC LEMON

4 SPRIGS FRESH PARSLEY

TSP SEA SALT

CRACKED PEPPER TO TASTE

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IN A LARGE STOCK POT PLACE WASHED WHOLE CHICKEN AND COVER IT WITH 2 QUART WATER. DUMP IN ALL THE INGREDIENTS INTO WATER AS WELL. SIMMER AT LEAST THREE HOURS. I LET IT SIMMER MORE LIKE 4 HOURS.  LET IT COOL COMPLETELY. SET UP A COLANDER OVER A LARGE BOWL. NOW SCOOP EVERYTHING OUT AND PLACE IT IN THE COLANDER.  CHOP ALL THE CARROTS, PARSLEY, SHRED THE CHICKEN AND DISCARD THE COOKED GINGER AND LEMON RIND. YOU CAN PURÉE THE GINGER WITH THE DRIPPING FROM THE COLANDER AND ADD IT TO BROTH. PLACE EVERYTHING BACK IN BROTH TO ASSEMBLE SOUP.

THIS IS WONDER SERVED OVER QUINOA OR AS I LOVE IT WITH RICE NOODLES. IT TASTES VERY LIGHT AND FRESH SO ITS GREAT FOR A SPRING TIME SOUP.

VERY FODMAPISH 👍