Gestational Diabetes Recipes

Delicious in its simplicity, this recipe is a family heirloom. It’s the big gun I pull out as soon as there is a sniffle in the house. Add as much or as little garlic as you like and be sure to remove the veggies and chicken after cooking as they will continue to absorb all your soup. This is a much loved gestational diabetes friendly version of my Grandma’s ‘Jewish Penicillin’. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

• 1.5 – 2kg/ 3 – 4½ pound whole free range chicken, rinsed, skinned, cut into quarters or eighths
• 1 large brown onion, peeled, leave whole
• 2 large carrots, peeled, chopped into sticks
• 1 celery stick, trimmed, finely chopped
• 1 parsnip (approx 150g/~5 ounces), peeled, roughly chopped
• 1 turnip (approx 150g/ ~5 ounces), peeled, roughly chopped
• 8-10 whole garlic cloves, peeled
• 1 teaspoon peppercorns
• 3 litres/12 cups salt reduced chicken stock
• 400g/ 14 ounces cooked angel hair pasta
• Fresh dill or parsley to serve

Place chicken, onion, carrot, celery, parsnip, turnip, garlic, pepper in a large heavy-based pot (of approximately 4 litre/  8 quart capacity). Add chicken stock, cover and bring to the boil. Turn down to a rolling simmer and, leaving slightly uncovered, cook for approximately 60 minutes. (At around 30 minutes skim off any fatty froth that has collected on the surface).

Remove pieces of chicken and vegetables from soup. Carefully strip meat from bones and place in each bowl along with vegetables (remembering there is half a carrot, 2 pieces of  parsnip and 2 pieces of turnip per person.)

Add 100g/ 3.5 ounces cooked angel hair per person, fill each bowl with soup and garnish with fresh dill or parsley.