I post about this soup/hearty meal every year, but here it is again I know people appreciate it 😘 It is a whole chook in the slow cooker, or on the wood stove for me these days, with the aromatic vegetable trimmings from celery, leek, carrot, onion, garlic, parsley stalks, tomato ends. I collect the trimmings from my cooking, I was trained during my chef apprenticeship old school style nothing was wasted so there was always a, impossible to lift, stock pot or two on the back of the stove to add trimmings to as you chop but at home I put them in a bag in the freezer. So when I want to make a stock I grab a few handfuls you can read more about how I make my stocks at home on this website, add some bay leaves, thyme and peppercorns and any veg that may be missing form my trimmings and cover the chicken with water. Simmer in the slow cooker for around 4-6 hours its ready when all the meats falling off the chicken. Strain the chicken and keep the stock and pull all meat from the bones, this meat can be used in salads, wraps or sandwiches or just back into the soup.
3 cloves garlic
2 cm piece ginger
2 stalks celery
1/2 teaspoon garam masala
1 cup brown rice
4 cobs corn (or a tin of creamed corn)
kaffier lime leaf
splash soy and fish sauce
extra veg such as spinach, peas, zucchini, broccoli, corn, bok choy, kale, capsicum, mushrooms
salt and pepper
Peel and mince the garlic and ginger. Peel and dice the carrots, celery, onion and saute them all in a heavy based pot with the oil, ginger and garlic and the spices and chilli.
***remember to keep all your peelings and trimming to go back into the bag in the freezer for the next to make stock!!!
Ad the rice, corn that has been taken from the cob and blitzed in a food processor, kaffier lime leaf and stock, fish sauce and soy to the pot and gently simmer until the rice is nearly cooked. Now ad any extra veg that doesn’t require to much cooking. I was cleaning out the crisper in the fridge when I made this so broccoli, cauliflower and zucchini chopped into a small dice and some frozen peas and season well with salt and pepper. Easy, super economical and delicious! The stock smells amazing when cooking and its so nice to have a delicious meal to come home to on a late, cold dark evening after kids activities. My kids also love this, its full of veggies and they love Italian version with beans and pasta from the same stock. It would be on our weekly meal plan pretty much every during the school term. We had one evening meal and 2 lunches in the thermos from this batch. Or I could have frozen one meal rather than the lunches.