Chicken soup

Cook for 1 hour

Need:

• ½kg chicken breast
• 2-3 carrots
• Pumpkin (Acorn squash aka chestnut squash)
• Celery root
• Parsley Root
• Parsley (A whole bundle)
• Dill (A whole bundle)
• Celery leaves
• Potatoes (optional)
• Tumeric, thyme, bay leaf

Do:

1. Wash the herbs, place at the bottom of the pot, and pound them to release their extracts
2. Cut the vegetables into large chunks and add to the pot
3. Add the chicken and the spices.
4. Cover with water and boil. Cook on low heat for 1 hour.

Option: Meatball chicken soup

Need:

• All the above ingredients
• Minced chicken rather than whole chicken breast
• Breadcrumbs
• Cumin
• More Celery leaves and parsley (optional)

Do:

1. Reserve some of the parsley and the celery leaves from the recipe, and chop them fine.
2. Mix minced meat, cumin, breadcrumbs, and herbs.
3. Prepare the soup as normal, only without adding the chicken.
4. Once the broth is boiling, roll the meatballs and add to the pot.

Option: Secondary orange soup

This is a good way to freeze the otherwise unfreezable vegetables. Works best when cooking larger batches.

Do:

1. Once the soup is ready, take the cooked carrots and pumpkin and add to a blender.
2. Blend until smooth, adding broth as necessary.
3. Serve with Pastina