Fragrant Broth Two Ways

Teagan Carpenter, founder of Vintage Chef Co

Recipe by:
Teagan Carpenter

Amazing healthy, winter warmer!

This dish is high in nutrients and naturally high in collagen...the benefits are crazy good and a great one to have on rotation for that long Sunday cook while having a reset day. I always make a few extra serves to have in the freezer... if they don't get gobbled up first.

My kids Jazz and Cruze love this in their thermos for lunch. It's a passion of mine to give them as much nutrients and non processed food as possible!

Fragrant Broth Two Ways

This is food for the soul, it's its inspired from traveling and the fragrant flavours different cultures. The kind of dish that you can't stop eating but completely guilt free.

Print Recipe

Prep Time 1

Cook Time 3

Servings: 10 people

Course: Soup

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil
1 whole raw chicken or chicken pieces bone in, free range if possible
water with homemade veggie stock paste (Thermomix recipe) or your favourite stock cubes or powder season to taste or your fav stock liquid
1 bunch celery roughly chopped no leaves
6 whole carrots roughly chopped
4 whole brown onions chopped no skin
8 kaffir lime leaves sliced
2 large pieces of ginger chopped
2 tbsp crushed garlic
1 bunch lemongrass chopped and bruised
4 cinnamon sticks
4 star anise
1/4 cup soy sauce
2 pkt your fav rice noodle cooked separately to packet instructions toss with sea salt and the sesame oil to add flavour to the end result

Fresh vegetables - choose your favourite veggies to add to broth once strained - see instructions for what I added.

Garnish get creative with slice spring onion, bean shoots, coriander and a good quality or homemade chilli oil.

Equipment

2 large pots for stock or 1 huge stock pot
1 strainer
1 pot for noodles

Method

Heat olive oil in 1 bog stock pot or 2 large pots if your making 2 types
Sauté onion, celery, carrot, garlic until soft, move to the side and lightly brown chicken skin (if possible)
Add lime leaves, ginger, lemongrass, cinnamon, star anise and enough water or liquid stock to submerge ingredients and fill the pot, I also put mushroom in the adult stock pot
Now the magic happens, simmer away (around 2 hours) at a very low heat for the flavours to infuse and the chicken to cook, add more water if it evaporates too much. Skim the top if there is any foam and fat to keep the stock as clear as cleaner tasting as possible
Once you are happy with the chicken and the flavours, strain the soup and put the chicken in a seperate bowl. Discard the veg, you can get fancy and use a conical strainer and get the broth super clear however I like it rustic and all the little flavour floaties
Make sure your pots are clean, pop the strained stock in the pots. this is where you can make one big one the same of two different ones - one adults one kids1
Pull all the meat off the chicken and discard the bones and skin, add back the the stock and half it if your making two. now add the quick cook veggies you would like in each soups and pop it back on the stove on low
This is what I chose
ADULTS
- Chinese cabbage shredded, zucchini, baby corn (can or fresh), mushrooms
KIDS
- Broccoli, baby corn
Season, add the soy sauce and adjust, stock, salt and pepper IF NEEDED
Once the veggies are tender it's time to serve, place the pre cooked rice noodles tossed with sesame oil and seasalt in the bottom of the bowl, add with your choice of soup and garnish away!!!

Notes

If you are only making 1 type of soup that everyone eats use 1 large stock pot is fine, I have fussy kids that like it kept plain and I like all the bits and the spice.

Also I have used the Thermomix veggie stock paste it is all natural ingredients and has so much flavour. I make my stock liqueur with this if you don't have a Thermomix I still highly recommend making (one day) it in a pot and blitzing it with a stab blender.

I am a creative cook so some of my recipes don't make sense sometimes, I add when I need and I go by flavour, keep tasting as you go and adjust to your tastebuds if you need.

I am always a DM away if you need clarity.

I used a whole chicken, however if you use bone in chicken thigh the meat will stay tender and you can simmer for longer if you would like more depth, add a few chicken wings for the extra flavour and discard at the end.

Meet Teagan - Founder Vintage Chef Co

Hey I'm Teagan! Down-to-earth homegirl from the Barossa Valley who had big dreams and brought them to life.

I am living proof that when you are ready to make the “Shift” into who you are supposed to be, the magic happens.

The past 10 years have been marked by self-belief and risk-taking, and it has all paid off in creating my dream life.

There was a time when I felt unfulfilled in my job and missed quality time with my children. I soon found my purpose in my passion for food. From there, I worked towards my vision and goals, and everything grew organically because I was having fun, paired with my "it's going to work mindset", I have founded 3 multi-seven-figure companies as an entrepreneur.