Chicken and silverbeet soup

We always seem to have some kind of soup on the boil at our house.  Chicken soup of various descriptions is the most common.  We have roast chicken for dinner about once a week and the carcass from that will go into a pot to make a stock or the base for a soup.

Soups and broths are extremely healing and immune boosting.  They are also a very economical meal for the family and very freezer friendly.

Here’s the recipe for this yummy and incredibly healthy soup:

2 Chicken Carcass

2 Carrots

2 Celery Stalks

1 Onion

2 tsp Peppercorns

2 Bay Leaves

1 kg of Silverbeet (or any leafy greens – watercress is delicious in this)

Roughly chop onion, carrot and celery and add to pot with chicken carcasses.  Pour in enough water to cover ingredients (1-2L).  Put on stove top on a medium heat until the liquid comes to a rolling boil.  Turn pot down to a slow simmer and leave uncovered for at least 4 hours.  Remove chicken carcass from pot and leave to cool on the bench top.  Wash and chop up silverbeet and add to the pot.  Cook until soft.  Pull chicken meat off carcass and add back to the pot.  Blitz with hand blender to desired consistency.  Season well with salt and pepper.