It’s Cold. Let’s Make Soup

There’s an annoying sniffle building in my nose that I’m determined to beat. I’m a healthy chicken, who doses up on Olive Leaf Extract and keeps my system alkaline with barley grass powder in the morning. Right? Let’s hope so. But sometimes, you just need a bowl of chicken soup. Maybe more for the soul than for anything else.

Here’s one I prepared earlier… 

Fun Friday Soup Fact: Ever wondered where consommé came from? Well, you can thank a vain French King for that. In the late 1700s, apparently he asked his royal chefs to create a soup that would allow him to see his own reflection in the bowl. Tada! Consomme (clear broth) was born. Now that takes radical self-love to a whole new level.

Anyway, back to my non-reflective soup. Here’s what you need…

1 x large whole chicken. Organic if possible
3 x bay leaves
1 x handful of peppercorns
1 x pinch of salt
3 x carrots. Chopped chunky
3 x zucchini. Chopped into circles
1/2 x bunch of celery. Leaves removed and finely chopped (for later). Stalks chopped into chunks
1 x cup of soaked green lentils
2 x garlic cloves
2 x onions. Chopped chunky
1/2 x bunch of silverbeet. Well washed, chopped very finely
2 x lemons

And here’s what you need to do…

Pop the chopped onion into your largest pot and sweat off. Now, add the chicken and lentils with the bay leaves, peppercorns, rock salt and cover with plenty of water. Let simmer away on low heat for about an hour and a half or until chicken is cooked.

Remove chicken, then throw in the rest of the veggies except for the silverbeet and celery leaves, and season the soup with one lemon. Let cook for another 15-20 minutes or so.

While the veggies are cooking, allow the chicken to cool before peeling away the skin and tearing off the meat. If you have time, let the stock cool overnight in the fridge and spoon off the layer of fat that coagulates at the top for a fat-free option. If you want to eat it now, simply place the finely chopped silverbeet and celery leaves in the bottom of a bowl, pour over soup, spoon in veggies and lentils and finish off with a squeeze of lemon and some raw garlic to really kill any germs. YUM!

Do you love chicken soup, too?

Stay Happy,

Yaz x



  1. Alexandra · June 8, 2012

    Ooh this looks delicious! I can’t wait to give it a whirl. I just made the banana choc chip cookies you posted and they are amazing! My taste buds are dying, I doubt they’ll make it past weekend!

    • Yaz Trollope · June 11, 2012

      Yessss! I’m so glad you made (and liked) them. Wonderful news. Yx

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