I, like many at this time of year, have been going through one type of flu or another. The usual remedies like chicken soup are good. It soothes from the burst of vitamins and nutrients hitting your body all at once. Traditionally, growing up, our family’s chicken soup was done by poaching a whole chicken, cut into pieces, along with some vegetables for flavouring.
I build my body back from any flu by going from one soup to another. This weekend I went from a traditional chicken soup to Bison Sausage Minestrone.
Traditional Chicken Soup (á la Kozma family)
1 whole Sunshine Organic chicken, cut into 10 pieces, (back piece and neck included)
2 cups Riverbend Gardens carrots, roughly chopped
2 cups Riverbend Gardens yellow onion, roughly chopped
4 stalks celery, roughly chopped
10 cups cold water
1 Doef’s Greenhouses red chilli (dried and crumbled)
1 Tbsp celery seeds
In a large pot, add the chicken, onions, carrots, celery, water, chilli and celery seeds. Bring to a simmer, reduce heat to medium low, cover and simmer for 2 hours until the meat is very tender. Remove the chicken to a large bowl. Strain the vegetables from the broth, reserving the broth.
For the soup:
1 cup reserved cooked carrot, finely chopped into 1/2cm(1/4″) pieces
4 cups reserved chicken broth
1 cup shredded cooked chicken
1/2 cup dried csiga noodles (a small hand-twisted noodle traditional to Hungarian cuisine. Cooked orzo or rice would be a good substitute)
In a medium pot, add the broth, carrots, csiga and chicken. Bring back up to a simmer and cook for a further 5-7 minutes, until the noodles are cooked. Serve with a healthy grind of fresh black pepper. Serves 2 (with leftover chicken and broth for future use).
Bison Sausage Minestrone
2 tsp Mighty Trio Organics cold pressed canola oil
150g/6oz Medicine Man Bison, smoked garlic sausage, chopped into 1cm(1/2″) pieces
1-1/2 cups Riverbend Garden yellow onion, chopped
2 cups Riverbend Garden carrots, peeled, finely chopped
1 Doef’s Greenhouses red chilli, finely chopped
1/2 Doef’s Greenhouses sweet red bell pepper, coarsely chopped
1 small can tomato paste
2 cups reserved chicken broth (from recipe above)
4 cups Smoked Pork Hock Stock
1 Tbsp dried oregano
1 cup cooked red kidney beans
1/2 cup Gold Forest Grains red lentils
2 cups small pasta (shells, macaroni, fusilli, etc)
In a large pot, over medium high heat, heat the oil and add the bison sausage. Sauté until the sausage starts to brown. Add the onions and sauté for a further 5-7 minutes until the onions start to go a light golden colour. Add the carrots and sauté for a minute or two to start to soften. Add the chicken stock and Smoked Pork Hock Stock, along with the tomato paste, dried oregano and kidney beans. Bring to a boil, add the lentils, cover, reduce the heat to medium low and simmer for 30 minutes. Add the pasta, cover and cook for a further 15 minutes or until the pasta is very tender. Serves 4.