Chicken, Kumara & Corn Soup with Rocket Pesto
I purchased an organic free range chicken on sale last week and made three meals (two family meals and a children’s meal) using the whole bird. It was a small chicken at just over 1 kg. We ate a variety of meals at a low cost, with no wastage.
I have only recently been using this type of method when buying chicken and I find it works well. I had previously purchased the cut of the bird that I required for a recipe. Purchasing a whole bird means I am more creative with my recipes and the cost of the meal is lower.
Do you buy and use a whole bird? I would love to hear what you make.
The meals that I made were:
- Meal one: I used the breasts to make Chicken and Haloumi Skewers for dinner.
- Meal two: for the kids – I used the basting sauce I made for the skewers to marinate the drumsticks and served them with vegetables
- Meal three: Chicken, Kumara and Corn Soup with Rocket Pesto
- 400 grams of chicken - sliced or diced
- 1 kumara (sweet potato) peeled and chopped into pieces
- 2 fresh garlic cloves
- 2 cm piece of fresh ginger
- handful of fresh parsley, including the stalks
- handful of fresh coriander, including the roots (if available)
- 2 cups of water
- 4 cups chicken stock
- salt and pepper to season
- 1 fresh corn cob with the kernels sliced off
- Rocket Pesto:
- ½ garlic clove
- 1 tablespoon of pine nuts
- 2 heaped tablespoons of Parmesan cheese
- 3 tablespoons of good quality olive oil
- 80 grams of fresh rocket leaves
- To make the soup add the chicken, kumara, garlic, ginger, parsley and coriander to a large soup pot and then add the water
- Bring to a simmer and then season with salt and pepper
- Cook on a simmer for approximately 55 minutes
- Add the corn kernels and continue to cook for a further 5 minutes
- To make the pesto put all of the ingredients into a small blender and pulse until combined into a paste
- Taste the soup and add more seasoning if required before removing from the heat
- Remove the stalks of the herbs and the chicken carcass from the pot. Remove any chicken meat from the carcass and return it to the pot
- (Optional) Use a masher to mash the kumara pieces until they are smooth and thicken the soup
- Serve with a dollop of the pesto
Hints and Tips:
I segmented the chicken raw and allocated it to the meals I had planned, If you chose to roast the chook you could use the carcass in the same way I have outlined in this recipe and add the left over roast chicken meat at the end.
Do you buy a whole chicken or buy it in the pieces you need for a recipe?
*The format and images of this post were updated 31/05/2016 while dreaming of Italy. This is on of our favourite soup recipes. All the more so as it was the recipe that won my husband and I a trip to Italy.
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