Chicken Soup
By Eleanor Ozich
Serve with a sprinkle of italian parsley, sourdough bread with a thick spread of organic butter.
Method
1
In a large heavy bottomed pot, heat the butter, ghee or olive oil over a medium heat. Add the chicken, and brown on all sides until slightly golden. Transfer to a plate.
2
In the same pot, add the celery, onion, thyme and garlic, and cook while stirring, until soft and translucent. Add the chicken, chicken stock and bay leaves, then bring to a soft boil.
3
Simmer on low for 2 hours, or until the meat starts to fall of the bone and is incredibly tender. Alternatively you could cook in a slow cooker on high for 8 hours.
4
Temper the beaten eggs by slowly stirring a spoonful of broth into the eggs, then pouring the mixture of eggs and broth into the simmering soup, making sure you are stirring well as you go.
5
Season to taste if necessary (although I find the soup is already seasoned quite nicely.)
I like to serve mine with a sprinkle of italian parsley, and sourdough bread with a thick spread of organic butter.
