Chicken and vegetable broth
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
Method
- 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
- 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.