Days are getting colder and kids are in need of more immune boosting food to fight winter bugs.
Not reinventing the wheel here, just sharing a super nutritious, warming almost magical soup. Lots of veggies and lots of flavour, if I was in México I'll add Oaxaca cheese and serve it with soft and pliable tortillas straight from the hot plate.
For a more concentrated flavour you can use chicken wings or chicken bones, but by using legs you get flavour plus meat so I find it more practical this way.
Ingredients:
2 whole chicken legs (thigh and drumstick), skin on, bone in
2 L water
1 brown onion, peeled and quartered
2 celery stalks, chopped roughly
2 medium carrots, peeled and sliced in 2 cm thick rounds
1 piece of leek, around 10 cm length, only white part, roughly chopped
3 big garlic cloves, slighlty squashed with the side of a knife
1 ripe tomato, roughly chopped
100g green beans, topped and tailed and cut in small 2 cm pieces
1 bay leaf
1/2 tsp cumin seeds
4 black peppercorns
1 small bunch parsley
1 small bunch coriander, save some for garnish
Salt to taste
To serve:
Fresh coriander
Lime juice
Chipotle chiles or salsa (for the adults) or sliced fresh chile
Avocado slices
Steamed rice, cooked chickpeas is also a delicious and protein packed option
Oaxaca cheese, you can substitute with mozzarella cubes
Soft corn tortillas to eat along side
Method:
In a big pot put 2 L of water and add all the veggies (except for the green beans), add spices and herbs. Bring to a boil and add clean chicken. Cover and simmer at low heat for 30 min, add salt to taste, I start with 1 tsp, taste and adjust accordingly. Cook until chicken is soft and meat comes from the bone easily, approximately 30-40 minutes more. The lower the heat the clearer the soup will be.
Leave to cool for 10 minutes and strain carefully into another pot with the help of a big metal colander. Separate the chicken from the bone and shred in big pieces. Reserve in a bowl. Pick carrots from the rest of the veggies and add back in the pot. When you're ready to serve bring to a simmer again, add green beans and cook for 3 to 4 min. Serve with rice and the rest of the garnish ingredients.