Simplicity is the interesting parallel between my way of doing chicken soup and my passion for cycling. Last year I went on a trip from Germany to France, facing more than a 1300 km of endless roads between me and my destination. I've done those tours before where you have three or four bags on your bike: lots of clothes and shoes and a tent and cooking utensils and many more stuff you think you need but end up not using. I decided that all of this is needless ballast. It's an unnecessary complication. On my trip to France I took less than half a kilo of luggage (the chicken I used for the soup weighed a kilo!) stuffed into a tiny bag that fits under my saddle. Simplicity.
Chicken soup is a similar story. It goes without any unnecessary ingredients or processed foods and products. It naturally comes gluten and dairyfree. It is simple in its taste; though not its preparation. Spending two hours in the kitchen requires some kind of dedication to the cause, don't you think? But; nothing I wouldn't do for my Valentine ;) Almost nothing.
2 Tablespoons organic olive oil
1 whole chicken
fresh organic lemons
Cut onion into four pieces and put into a pot with oil. Cut carrots, leek and celeriac into small pieces. Add half of the carrots and leek and all of the celeriac to the pot. Keep the other half at the side for later use. Place the chicken in the middle of the pot and fill up with water. Let it cook for 1.5h. Long time, I know!
Add salt and pepper for the taste! Skim off the fat from time to time.
After 1.5h take out the chicken and get the vegetables out. On a board cut the chicken into small pieces, which you add to the broth. Add the raw carrot and leek pieces as well. Let cook for another half an hour.
Serve hot with fresh parsley and coriander, as well as some fresh lemon juice.