“My Buba’s Chicken Soup” is a favourite winter recipe of the Pjevac family (all the way from Yugoslavia!)
It was shared with me by a gorgeous young mumma I know, Raech, and I’m so honoured to share her family recipe with you.
This soul warming winter chicken soup recipe is probably best described as a big warm hug, especially nice to have when you’re not feeling well.
1 whole chicken wrapped in food grade muslin cloth
2 carrots, chopped
2 sticks of celery, chopped
1 onion, diced
1 litre chicken stock
1 litre vegetable stock
2 cloves of fresh minced garlic
1 packets of Barossa Valley Egg Noodles
Firstly, make a rough broth in a big, deep pot with the chicken and vegetable stock, bring to the boil with half of the chopped carrots and celery, and all the minced garlic and onion.
Let the broth simmer (not boil) and put the chicken in, making sure it is entirely covered with the broth. After an hour or so the water will begin to reduce, keep topping it up. Skim off any impurities that form on the surface.
* Tip: You don’t need to add oils or fats to this soup. The natural fats in the chicken will render as it cooks, any added oils or fats will be too much and leave a coating in your mouth when you eat it.
When the chicken has cooked (at least 3 hours), pull it out and let it cool. While the chicken is cooling, top up the water level in the pot, add the remaining chopped carrots and celery and bring to the boil.
Take all the meat off the chicken and shred it using your fingers and put aside.
Lower the broth back to a simmer.
Remove any foam from around the edge of the pot then continue cooking the veggies until tender.Now is a good time to taste test and adjust the broth accordingly with extra salt or stock.
Finally, 15 minutes before serving, add the noodles and stir in the shredded chicken.