“This chicken soup is chock full of goodness and flavour, and it’s super filling too ”
- 1.6 kg whole higher-welfare chicken
- 4 carrots , peeled and sliced
- 1 heart celery , sliced, yellow leaves reserved
- 12 new potatoes , peeled
- a few sprigs fresh thyme
- 2 large handfuls peas
- 1 leek , washed and shredded
- 1 small bunch fresh flat-leaf parsley , leaves picked and chopped
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
The chicken is the star ingredient so use the best you can get your hands on.
Source: Jamie Oliver