CHICKEN SOUP FOR RECUPERATION AND. CONVALESENCE
1 Whole Organic Chicken
1 Shallot/French Onion Finely chopped
1 Leek Finely Chopped
1-3 chilis (optional)
Shitake mushrooms (Dried)
5cm Fresh Ginger grated
2 cloves of garlic crushed
Cup of Apple Cider Vinegar
Optional: Red Capsicum, Carrot, Snow Peas, Udon or Soba
Soak the mushrooms in warm water to rehydrate for 20 minutes, when soft remove stems. Put chicken in pan of water (submerged) with the apple cider vinegar, ginger, chilli, garlic.
Bring to the boil and then simmer for 30 minutes. Take the chicken out of pan and remove the meat - this will come off easily and can be used later for the soup or for curries, lettuce rolls and light sandwiches for school. Return the carcass back to the boiling water and let simmer for an hour topping the water up when necessary. After one hour strain the bones/carcass from the soup and then add shallots/leek/veggies to the clear soup. Top with more shallot and Black seed pepper and Pink Rock Salt.
The broth may be consumed as a tea or soup you can add the chicken back in with noodles for a more robust meal.