Traditionally it is said that chicken soup cures the common cold. In this delicious chicken soup recipe we cook in two stages. Firstly we make our chicken broth then after we finish the soup off with fresh vegetables and parsley. This way we can avoid overcooked vegetables whilst also creating a full-bodied broth.
Time taken: 1 hour 20 minutes
1 Whole chicken
2 Carrots, cut into large chunks
3 Celery sticks, with leaves cut into large chunks
2 Large onions, quartered
2 Garlic cloves, bashed
3 Sprigs fresh thyme
6 Sprigs fresh flat parsley
1 Bay leaves
To finish the soup
2 Carrots, finely diced
1 Celery sticks, finely diced
1 Handful of fresh flat-leaf parsley, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
7 oz of noodles or pasta shapes can be added to this recipe.
In a large pot add your chicken, carrots, celery, onions, garlic, thyme, parsley, bay leaves and a pinch of salt, cover with cold water at least 2 inches above the chicken.
Bring to a boil over high heat, then reduce to a low heat and gently simmer for 45 minutes to 1 hour, until the chicken is falling off the bone
Once the chicken is cooked transfer it to a large chopping board and continue to simmer the stock while you shred your chicken this helps concentrate the flavours. When cool to handle start pulling the meat from the bones and shredding into bite size pieces. Discard the bones and skin.
Strain the stock though a fine sieve into a container and discard all solids from the sieve.
Add your stock back into your large pot with the diced carrots and celery (noodles or pasta can be added here) and simmer until tender. Add shredded chicken, parsley and season to taste with salt and pepper.
Serve fresh from the pot