It is said the phrase winner winner chicken dinner originates from 1970s casinos that were trying to attract players to underplayed tables. At the time, the most common bet was $2. Coincidentally, most casinos offered a chicken dinner for just under $2. Dealers would call out Winner winner chicken dinner when someone won the equivalent of a chicken dinner. How funny then that this dish costs about $2 per person and is one of the healthiest dishes in the world.
2 tbsp coconut oil or good-quality animal fat
1 onion, chopped
3 garlic cloves, finely chopped
1 large carrot, chopped
1 celery stalk, halved lengthways and cut into 1 cm thick slices
4 thyme sprigs
1 bay leaf
1.75 litres (7 cups) chicken bone broth, plus extra if needed (see recipe)
1 tbsp finely grated ginger
1 zucchini, cut into 2 cm cubes
500 g kent pumpkin, cut into 2 cm cubes
450 g shredded poached chicken
200 g silverbeet, shredded
sea salt and freshly ground black pepper
1 handful of flat-leaf parsley leaves, finely chopped
- Melt the oil or fat in a stockpot over medium heat. Add the onion, garlic, carrot, celery, thyme and bay leaf. Cook, stirring occasionally, for 6 minutes until the vegetables are soft but not browned.
- Pour the broth into the pot and bring to the boil, then reduce the heat to low and simmer for 20 minutes.
- Add the ginger, zucchini and pumpkin to the pot and cook for a further 15 minutes until the pumpkin is tender. Add the chicken and silverbeet and simmer for another few minutes until the silverbeet is cooked.
- Season the soup with salt and pepper and sprinkle on the parsley before serving.