Coconut and Courgetti Chicken Soup
Coconut and Courgetti Chicken Soup
Ingredients
- 1 whole chicken (that will fit into your slow cooker)
- 100 ml rich and creamy coconut milk
- 2 litres/8 cups made-up chicken stock or water
- 1 bay leaf, fresh or dried
- Sea salt and freshly ground black pepper
- Handful of fresh flat-leaf parsley
- 3 medium carrots, peeled and halved
- 2 sticks celery, ends trimmed
- 1 large white onion, peeled and halved
- 300 gram courgetti
Instructions
- Keep the chicken tied and put the whole bird into a large stock pot or pan.
- Add the onion, celery, carrots, parsley, a sprinkle of sea salt and black pepper and bay leaf, tuck down into the pot, around the chicken.
- Pour over two litres of water or made up chicken stock making sure you add enough liquid to completely cover the chicken. Add cold water if you need to top it up.
- Very gently, bring the pan up to a steady, rolling boil. This takes around 20 minutes. Turn down the heat if you need to in order to keep the pan at a gentle simmer for a further 1 hour and 40 minutes (2 hours simmering in total).
- Skim the broth with a tablespoon once or twice to remove any foam forming at the top.
- After two hours, switch off and carefully remove the whole chicken. Add the courgetti noodles to the pot and allow them to sit for a few minutes. Pour in the creamy coconut milk and stir.
- Remove the skin and carve up the chicken (it should fall apart) taking care of the bones. Place a few pieces of chicken into a soup bowl with a few pieces of the cooked vegetables and courgetti noddles.
- Optional extras: add some cooked brown rice to the soup at the same time as the courgetti noodles, and a handful of spinach to each bowl. Reheat any leftover thoroughly.
