Meal Prep: Extreme Edition - Chicken Soup

I went to a wedding in January, and the wedding favour was a recipe book with the couple's family favourites and the stories behind them.  Probably the most amazing favour I have ever seen at a wedding - so beautiful.  Anyway.

This soup was in there, and it is so delicious.  Enjoy!

Jess & Josh's Chicken Soup     |     Portions: 20

Ingredients
- 2 tbsp. olive oil
- 2 brown onions, diced
- 4 cloves garlic, minced
- 2 tbsp. fresh ginger, minced
- 2 whole chickens
- 4 celery sticks, sliced
- 8 carrots, sliced
- 1 cup peas
- 2 litres water
- Chilli flakes, salt & pepper to taste
- 1 tbsp. soy sauce

Method
Step 1: Heat the oil in a large soup pan, and cook onion, garlic and ginger until soft
Step 2: Add celery, carrots & chicken cover entirely with water
Step 3: Bring to the boil, and then turn it down to the lowest heat and simmer for an hour.  Skim the surface occasionally as it simmers
Step 4: Leave to cool overnight
Step 5: Remove and discard the fat from the liquid, and then de-bone the chicken, shredding it into small pieces
Step 6: Bring the stock to the boil, then simmer with the peas and chicken for a couple of minutes
Step 7: Remove from heat, stir through soy sauce and seasoning and leave to cool

We portioned this into 400g portions, and then to reheat, I put it in a pot with half a cup of water and brought it to the boil.. I then simply served with toast.

That's it!

Join me next Wednesday for a tortellini sausage stew.
Hx