Chicken and Vegetable Soup

Ingredients

• 800 g bone-in chicken portions
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, cubed
• 1 leek, sliced
• 2 garlic cloves, crushed
• 1.5 litres chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Method

1. Place the chicken portions and stock in a large saucepan.
2. Add the onion, garlic, bay leaf and thyme and bring to the boil.
3. Reduce the heat and simmer for about 25 minutes.
4. Add the carrots, celery, potatoes and leek.
5. Continue simmering for about 25 minutes until the vegetables and chicken are tender.
6. Remove the chicken and allow it to cool slightly.
7. Remove the meat from the bones and shred it.
8. Return the chicken meat to the soup and discard the bones and bay leaf.
9. Season with salt and black pepper.
10. Stir through the parsley and serve hot.