Chicken + Vege Soup
INGREDIENTS
1 free range chook
3 carrots
4 celery stalks
1 broc including stalk
2 zucchini’s
1/2 bunch shallots
Handful fresh parsley
1 Tbsp finely grated ginger
Cracked pepper and pink salt
2 bay leaves
1 chicken stock cube
INSTRUCTIONS
Take the chicken out of the plastic and rinse in sink with cold water. Pat down with a paper towel.
Pour some olive oil into a large soup pot and place chicken in. Turn heat to medium.
After a few minutes, add all ingredients and add enough water to cover everything.
Bring to the boil then allow to simmer for at least one hour. The longer the better! This one was four hours. The more the liquid condenses, the richer the flavour.
Keep the chicken breasts in a container in the fridge to use for wraps, pizza, salads or frittatas. Pull the rest of the meat off the bones and add to the soup. Discard the bones and bay leaves.