1 whole chicken
\n1 onion – peeled and roughly chopped into 4
\nEnough water to cover chicken
\n1 tbsp oil<\/p>\n
In a large pot fry the onion with the oil for a couple of minutes then add the whole chicken. \u00c2\u00a0Lightly brown on both sides (this is what will add the colour to your soup). Be careful not to burn the onion or chicken. \u00c2\u00a0Pour in enough water to cover the chicken. \u00c2\u00a0Place lid ajar on pot and gently boil for a couple of hours. \u00c2\u00a0Turn off heat and when cool enough, place in fridge. \u00c2\u00a0Leave overnight for better flavour.
\nThe next day remove from fridge and skim off any reside on the surface and disgard. \u00c2\u00a0Remove the chicken and strip the meat off the bone. \u00c2\u00a0Chop up the meat and discard the skin and bones. \u00c2\u00a0Drain\u00c2\u00a0off stock liquid through a sieve into a bowl and put aside. \u00c2\u00a0 Discard the cooked onion.<\/p>\n
To make soup<\/strong><\/p>\n 1 onion, chopped finely In a large pot add oil and chopped onion. \u00c2\u00a0Cook onion until transparent. \u00c2\u00a0Add cumin and stir for a minute. \u00c2\u00a0Add chicken meat and stock liquid. \u00c2\u00a0Heat until gently simmering. \u00c2\u00a0Season to taste. Simmer for about 10-15 minutes. \u00c2\u00a0Serve into bowls and add a dollop of cream if desired. \u00c2\u00a0Enjoy!<\/p>\n Jairah and I have been feeling a bit under the weather the last couple of days. \u00c2\u00a0I always crave chicken soup when unwell. \u00c2\u00a0This is a really basic recipe that tastes SO good. \u00c2\u00a0The delicious flavour comes from the homemade … Continue reading
\n1 1\/2 \u00c2\u00a0tsp cumin powder
\nChicken stock liquid
\nChopped chicken meat – use as much or little as desired
\nFlavour to taste (I personally prefer Massels brand of chicken stock powder or Celtic salt)
\nCream optional<\/p>\n![\"\"](\"http:\/\/www.embracingitall.com\/wp-content\/uploads\/2010\/10\/Chickensoup.jpg\" "\\"Chickensoup\\"")
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