Chicken Soup

CHICKEN SOUP
Wholesome and Filling
serves 4

1tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
3 carrots, roughly chopped
4 sticks celery, finely chopped
3 potatoes, peeled & chopped into bite-sized chunks
560ml /1 pint chicken stock
700g ready cooked chicken, shredded into large chunks
small bunch curly parsley, finely chopped

Heat the olive oil in a large saucepan, add the onion, and cook till translucent. Stir in the garlic and celery and sweat over a low heat for a couple of minutes. Add the carrots and potatoes and cook for few minutes. Turn up the heat and pour in the stock. Bring to the boil, the reduce heat to a simmer and cook gently for 15-20 minutes till the potatoes are cooked. Add the shredded chicken and continue to cook until it is heated through well. Serve sprinkled over with fresh parsley.


Tip ~ For a really simple chicken stock, take 400g chicken wings or bones. Put in a stock pot with 1 chopped carrot & 1 chopped onion, add a bayleaf and cover with water. Bring to the boil, and simmer for 2 hours. Drain & cool, then skim off the fat. Great to freeze until needed.