from Cook Yourself Thin
Ingredients:
1 organic free range chicken
1 medium parsnip
2 carrots
1 Leek
1 Onion
2 sticks Celery
2 Bay leaves
1 bunch Flat-leaf parsley
Salt & Pepper
About 4 litres Water
Method:
1. Firstly prep the vegetables, cut the parsnip into quarters, top and tail the carrots and cut in half. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken. Finally cover in water and add the bay leaves and half the parsley, stalks and all.
2. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for 3 hours.
3. Drain all the stock into another saucepan. Slice the carrots and add to the stock and finally add some chopped chicken back in. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
4. Then add a handful of chopped parsley and check the seasoning.
About Amilia Evanov
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