A hearty chicken soup jampacked with flavour!
Place both chickens in a large stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, then reduce heat to low. Simmer for 1½ hours or until the chickens are tender.
Carefully remove both chickens from the broth and place them onto a large chopping board. Set aside to cool. Strain the chicken stock into a large mixing bowl, discarding the solids and reserving the liquid. Coarsely shred the meat, whilst discarding the skin and bones, and store in a small mixing bowl until needed.
NOTE: if you prefer a roasted chicken flavour, simply place both chickens strained from the broth in an oven dish with a roasted rack with a cup of water added to the base of the dish and bake for 30 minutes extra. Remove from the oven and allow to cool on roasting rack.
Heat the olive oil in a large stockpot. Add the garlic, ginger, and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric and pepper. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly.
NOTE: The creaminess of the soup will vary depending on the thickness of the coconut milk used.
Add the chopped sweet potato and simmer for 10 minutes until tender. Add the shredded chicken and simmer for a further 5 minutes to heat through. Stir in the lime juice. Season with Himalayan salt to taste.
Serve in soup bowls. Top with coriander/parsley if desired
Ingredients
Directions
Place both chickens in a large stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, then reduce heat to low. Simmer for 1½ hours or until the chickens are tender.
Carefully remove both chickens from the broth and place them onto a large chopping board. Set aside to cool. Strain the chicken stock into a large mixing bowl, discarding the solids and reserving the liquid. Coarsely shred the meat, whilst discarding the skin and bones, and store in a small mixing bowl until needed.
NOTE: if you prefer a roasted chicken flavour, simply place both chickens strained from the broth in an oven dish with a roasted rack with a cup of water added to the base of the dish and bake for 30 minutes extra. Remove from the oven and allow to cool on roasting rack.
Heat the olive oil in a large stockpot. Add the garlic, ginger, and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric and pepper. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly.
NOTE: The creaminess of the soup will vary depending on the thickness of the coconut milk used.
Add the chopped sweet potato and simmer for 10 minutes until tender. Add the shredded chicken and simmer for a further 5 minutes to heat through. Stir in the lime juice. Season with Himalayan salt to taste.
Serve in soup bowls. Top with coriander/parsley if desired
