My Chicken Soup

There are a million of variations on a theme when it comes to Chicken Soup; this is my version and I make it in a seriously large vat; if you are under the weather, there is nothing quite like a bowl of Chicken Soup to make you feel better; it is extraordinarily good for you too. This version has to be made the day before you want to use it.

3-4 Chicken Portions (preferably breast and legs on the bone)
2 Large Onions (chopped)
6-8 Large Carrots (peeled and sliced)
1 Turnip (chopped into chunks)
1 Parsnip (chopped into chunks)
1 Head of Celery (clean well, and chop, include the leaves – they have a lot of flavour)
2 Chicken Stock CubesSalt, Pepper and Aromat.

Clean the chicken portions well and place all ingredients in a very large vat and cover with water. Bring to the boil, skim the top and add the chicken cubes and seasoning. Reduce the heat and simmer very gently for about three hours. Skim the top of the soup, leave to cool, cover and put into the fridge overnight.

The next day remove the soup and once again skim the top of the soup; an easy tip is to place a sheet of kitchen towel over the top of the soup and this will soak up any chicken grease; repeat if necessary. Bring gently to the boil and adjust the seasoning. This soup needs a lot of seasoning otherwise it can taste like dishwater! As well as salt and pepper, I add a few shakes of Aromat. You can either serve clear soup, or include the vegetables.

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