It would be hard to create a bowl more healthy and soothing than this quinoa, kale and preserved lemon infused chicken soup.
Boost your immune system and your skin health with a healthy dose of natural vitamin C thanks to this quick and easy recipe. Keep in mind it’s not just lemons and oranges that are rich in vitamin C, green vegetables like kale and broccoli actually boast more of the vitamin per gram than their citrus cousins.
- 1 Lilydale Free Range Whole Chicken
- 2 tsp whole black peppercorns
- 1 onion, halved
- 2 carrots, halved
- 4 bay leaves
- 12 garlic cloves
- 10 lemon thyme or regular thyme sprigs
- 5 celery stalks
- 1 fennel bulb
- 1 cup (200g) white quinoa
- 2 tbs olive oil
- 4 anchovies in oil, drained
- 2 preserved lemon quarters, flesh removed, zest thinly sliced
- 1 long green chili, thinly sliced on an angle
- 1/4 cup (60ml) verjuice
- 50g baby kale or 1/2 bunch torn kale leaves
- Juice of 1/2 lemon
1. Place chicken, peppercorns, onion, carrot, bay leaves, 10 garlic cloves, 5 thyme sprigs, 2 celery stalks and 1 tbs salt in a stockpot and cover with water. Cut woody stalks from the fennel and add to the pot along with fronds, reserving a fennel bulb. Place the pot over high heat and bring to the boil, then reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. If chicken floats, top with a plate to keep it submerged. Cool chicken in pan, then transfer to a plate and set aside.
2. Strain stock through a sieve lined with muslin or clean Chux, discarding solids. When cool, skim any impurities on the surface.
3. Rinse quinoa under cold running water, then place in a saucepan with 2 cups (500ml) stock. Bring to the boil, then reduce heat to medium-low and cook, covered, for 10 minutes or until cooked but slightly al dente. Set aside.
4. Heat the oil in a large saucepan over medium heat. Thickly slice the remaining 3 celery stalks on an angle and add to the pan with anchovy and preserved lemon. Cook, stirring, for 2-3 minutes until slightly softened. Finely chop the remaining 2 garlic cloves, then add to the pan with chili and cook, stirring, for 1-2 minutes until starting to soften. Using a mandoline, thinly slice the fennel bulb, then add to the pan and cook for a further 1-2 minutes. Season well, then add verjuice and cook, stirring, for 2-3 minutes. Add remaining stock and 5 thyme sprigs. Bring to the boil, then reduce heat to medium-low and cook for 10 minutes or until warmed through.
5. Remove breast meat and legs from the chicken and cut into thick slices, then add to the pan. Simmer for a further 5 minutes, then add kale and cooked quinoa. Cook for a final 5 minutes or until kale is wilted. Season and add lemon juice, if using. Sprinkle with pepitas, if using, to serve.