The other day I was sick and all I felt like was my Mom’s amazing chicken soup! It is packed with goodness and flavour and makes your feel better in an instant. Luckily, winter is on its way so all the supermarkets are stocking up with soup mixes. I add good quality chicken stock right at the very end to add an extra punch of flavour.

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INGREDIENTS

1 packet soup mix
OR
1 leek, grated
2 carrots, grated
2 turnips, grated
Large handful of celery leaves, chopped
Large handful of parsley, chopped
2 garlic cloves, sliced
1 bay leaf
1 whole free range chicken
Chicken stock
Sea salt
Black pepper

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METHOD
Preparation 10 minutes
Cooking time 2-3 hours

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Place a heavy-based pot on high-heat. Put the whole chicken (with skin on) at the bottom of the pot. Cover with all the veggies, the bay leaf and a large pinch of salt and pepper. Then cover with boiling water, turn the heat down and simmer for 2-3 hours.

Once the chicken is fully cooked take it out of the soup. remove the skin and the bones; and using a fork break up the meat and place it back into the soup.

Turn up the heat a little and add 1/2 a cup of chicken stock, simmer for another 10 minutes. After 10 minutes, taste and adjust the flavour with more stock powder and pepper. It all depends on how big your pot is. Serve with a piece of toasted seed loaf.

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