The summer is drawing to a close, and it's time to get back into our routines. Meal prep is something that really helps me when I have busy days where I don't have much time to do anything but work. One of my favourite things to do on a Sunday evening is to make chicken stock that will get me through the week with other meals, and will also allow my family to enjoy chicken soup that night. This recipe I am sharing, which I adapted from Gwyneth Paltrow's cookbook, The Clean Plate, is actually for vegetable stock, but I love to add a whole organic chicken. Making your own stock is super simple, and so much better tasting than store-bought. It's as easy as tossing the ingredients into a pot and letting them simmer for an hour- your house will smell delicious and you'll be inspired to make healthy meals for your family for the whole week.
xo Marysia
MARYSIA'S CHICKEN SOUP
3 tablespoons olive oil
1 red onion, cut in half
1 yellow onion, cut in half
1 bunch of celery, cut into thirds
1 large parsnip, cut in half
1 large carrot, cut in half
1 head garlic, cut in half
1 whole chicken (organic, if possible)
10 cups water
1 teaspoon kosher salt
1 teaspoon while black peppercorns
1 bay leaf
8 parsley sprigs
In a large stockpot, heat the olive oil over medium-high heat. Add the onions, celery, parsnip, carrot and garlic.
Cook, stirring often, for 5 to 8 minutes, until vegetables become aromatic and soften slightly.
Add the chicken and water and stir. Add the salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce the heat to maintain a simmer. Cover the pot and simmer for 1.5 hours.
Carefully strain the stock and discard the solids, save for the chicken. Carefully remove the meat from the carcass and add it back to the soup to reheat just before serving, discarding the bones.
Use immediately or let cool completely, then store in airtight containers in the fridge for up to 1 week or in the freezer for up to 3 months.
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