Chicken noodle soup

SIMPLE CHICKEN STOCK: GLUTEN FREE/ DAIRY FREE

MAKES ABOUT 2.5 LITRES

If you are able to access the head, gizzards or heart, add those also.

2 - 3 chicken carcasses 6 - 8 wings 6 - 8 feet 3 carrots, skin on, scrubbed and roughly chopped 3 celery stalks, roughly chopped 1 onion, cut into quarters 4 thyme sprigs 4 bay leaves 4 parsley sprigs 2 sage leaves sea salt and a 4 peppercorns 1/4 (one quarter) cup white wine or 2 teaspoons apple cider vinegar

Put all ingredients in a stock pot and cover with water - use approx 3 litres, though it really doesn't matter, as the gelatine and minerals will leach into whatever water you have.

Bring to a very low boil - seeing just a blip of bubbles indicates a very low boil. Cover with a lid, leaving it slightly ajar and continue to cook at a very low simmer for as long as you are able - the longer you cook it, the better it will be - 6 - 24 hours. Skim off any scum as it forms. Check from time to time that too much water hasn't evaporated off. If so, add a little more. Drain, and discard solids.

CHICKEN NOODLE SOUP TO HEAL ALL ILLS:

THIS WILL ONLY BE GLUTEN OR WHEAT FREE IF THE TAMARI USED IS WHEAT FREE.

My version of the classic soup - when you have a good chicken stock in the freezer, anything is possible. Made with coconut oil, shitake mushroom and chicken fat, this is a powerful food to boost the immune system. Use whatever pasta appeals though if it is longer strands, I would suggest breaking them up a little. I like to use Alphabet pasta in this soup.

1 tablespoon coconut oil 1 small leek - finely sliced and well washed 2 cloves garlic, finely chopped 2 sticks / 90 gm celery, finely sliced 1 good size carrot, peeled and cut into 1 cm dice 1/2 teaspoon dried thyme or 1 teaspoon fresh 1/2 teaspoon dried sage or 1 teaspoon fresh 1 large or 2 small dried shitake mushrooms 1 litre chicken stock 2 chicken wings 1 teaspoon dulse flakes 1/4 cup peas 4 - 5 dark green leaves - collard greens, kale or the dark, outside leaves of Cos lettuce are both good, washed and finely sliced. 50 gm pasta 1 - 2 tablespoons parsley, well washed and finely chopped 1 - 2 teaspoons mirin 1 - 2 teaspoons tamari

Add the coconut oil to a good size pot with the leek, garlic, celery, carrot, thyme and sage. Cook over a low-medium heat for 5 minutes, stirring often. Crumble the shitake mushroom into the pot and add the chicken stock and wings. Cover, and bring to the boil. Cook at a gentle simmer for 40 mins - 1 hour. Remove the chicken wings and place on a plate to cool. Add the dulse, peas, leaves and pasta, and cook for a further 10 mins, or until the pasta is cooked.

Shred the chicken wings, removing as much meat as possible, and return this to the pot when the pasta is cooked. Taste and adjust with the mirin and tamari, add the parsley and serve.