Chicken and vegetable broth
- Serves 4 people
- Prep time: 15 minutes | Cooking time: 2 hours
Set a few hours aside on the weekend to let this soup simmer. This is a great way to feed a crowd and gets lots of veggies into the kid’s diets. It does take some time but we promise it’s worth it!
Ingredients
1.6 kg whole chicken
5 cm piece of ginger, peeled
4 carrots, peeled and sliced
4 sticks celery, sliced
500g waxy potatoes, peeled and cut into medium chunks
A handful of hardy herbs like rosemary and thyme
1 litre of vegetable stock
300g frozen peas
A bunch of curly parsley, chopped
Salt and pepper
Method
Add chicken, ginger, carrots, celery, potatoes and herbs to a deep saucepan or dutch oven. Pour over the vegetable stock, adding water if needed to cover the chicken.
Bring to a boil, then reduce the heat to a simmer and cook for approximately 1 ½ hours. To check if it’s ready, pull the chicken out and stab the fattest part of it. If the juices run clear, it’s ready.
Remove the chicken from the pot and set aside. Strain the broth, reserving the vegetables.
Place the broth over a high heat and reduce for 15-20 minutes.
Once cool enough, strip the meat off the chicken and shred using two forks or clean hands.
Return the chicken and vegetables to the broth, as well as the frozen peas.
Simmer for 5 minutes, then remove the ginger and herbs with tongs or a slotted spoon.
Season to taste with salt and pepper and serve with parsley to garnish.