Thanks again Ripe Deli (this is from their newly released cookbook. We’re going to have so much fun with this). This is the big one, the no more mucking around, this immune system isn’t big enough for the both of us, chicken soup when all others have failed. You’re dropping a whole chicken on the problem, with a few garlic, carrot, and celery cluster bombs added in for good measure. We’re even using lemon and barley to make sure the cold stays down once it goes down. Prepare for flavour that floats lightly like a dandelion and nutrition that stings a cold like nettles.
A big stockpot with a lid
3 celery stalks thinly sliced
1 onion thinly sliced
4 cloves garlic, peeled, finely chopped
2 tbsp. rosemary leaves, finely chopped
2 carrots, peeled and grated (I didn’t peel mine though)
2 bay leaves
8 cups of water
3 cups chicken stock (I used 4 cups to finish the whole batch I had)
1/2 cup barley
1 tsp. salt
1 small whole chicken
Once everything is ready, put it all in the pot on a medium heat with the lid on until it comes to the boil, then turn the heat down to low. Let it sit like that for an hour or until the chicken is falling off the bone.
Take the soup off the heat, and carefully work the chicken onto a chopping board so you can strip off the meat.
Prepare the following garnish:
1 cup cavolo nero (uh, I used spinach) finely sliced
1/2 cup fresh curly parsley
Juice of 1/2 a lemon
Salt and freshly ground pepper
Put the chicken back in with the garnish, then bring the soup back to the boil. Then you’re done!
Ladle out generously, and serve with a “How do you like those apples?” to your cold.