Chef Sam Gowing’s restorative chicken and ginger soup

Cooler weather calls for hearty soul warming soups, and this family friendly soup is not just a crowd pleaser, it also packs a nutritional punch. Filled with lean protein from tender chicken, a medley of fresh vegetables, it’s a well-balanced meal in a bowl. The broth keeps you hydrated and is low in calories, and the fibre from the veggies and pasta, if using, aids digestion and supports heart health. This versatile soup can be tailored to suit your tastes and dietary needs, ensuring every spoonful is like a warming winter hug for your belly and brain!

Add small shaped pasta for a complete meal. For chicken soups use shapes such as orzo (risoni), macaroni, fregola, Small, round pasta often used in soups and salads, ditalini, a small, short tube-shaped pasta, falline, those extra cute, tiny bow-tie shaped pasta.

These shapes are perfect for adding to soups, providing texture and heartiness without overpowering the other ingredients. As a general rule, dice your ingredients to the same size as the pasta you’re using. Save larger pasta shapes for darker soups like minestrone.

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Sammy’s restorative chicken and ginger soup


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  • Author: Samantha Gowing
  • Total Time: 2 hours
  • Yield: Serves 810 1x

Description

Cooler weather calls for hearty soul warming soups.  This soup is not just a crowd pleaser, it also packs a nutritional punch.


Ingredients

Scale

1 medium-sized whole organic chicken
4 carrots, chopped
4 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, peeled
23 tablespoons fresh ginger, peeled if required, finely chopped
3 bay leaves
Water, enough to cover
Salt
Cracked black pepper or Sichuan pepper
1 head broccoli, chopped

Serving suggestion
Red chilli flakes
Small shaped pasta of your choice – see intro.


Instructions

  1. Place the whole chicken, halved carrots, celery, and onion in a large stock pot, I use my Le Cruset cast iron oval casserole
  2. Cover with filtered water to cover all the ingredients.
  3. Bring to a boil over medium heat.
  4. Once boiling, reduce the heat to low and simmer, uncovered, for about 90 minutes or until the chciken meat falls off the bone. Skim off any foam that forms on the surface as needed.
  5. Remove the chicken from the pot and set it aside until it’s cool enough to handle. Separetae the meat from the bones in large pieces or shred the flesh with a fork and tongs, discarding the skin and saving the bones for chicken stock, if desired.
  6. Return the soup to the heat, add broccoli and pasta, if using, the heat through until the broccoli is bright green and tender and the pasta is al dente. See pasta note below.
  7. Season with salt and pepper and any preferred condiments – we love chilli flakes and Sichuan pepper in our kitchen!

Notes

Pasta: Over time pasta will swell and absorb much of the soup liquid. Smaller pasta shapes soak up broth quickly, so it’s best to serve the soup immediately. Alternatively, you can cook the pasta separately and add it to the soup just before serving. This ensures both the pasta and the soup are perfectly cooked. This method is also great for reheating, as you can add the pasta at the last minute to keep it al dente. Don’t overcook the pasta

Freezing: If you’re planning to freeze the soup for later, only half-cook the pasta. Then when you reheat it, the pasta will mainatin shape and texture and not become too mushy.

  • Prep Time: 30 mins
  • Cook Time: 90 mins
  • Category: Chicken
  • Method: Soup
  • Cuisine: Australian
chef-sam-gowing-wellness-chef-onine-course

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