Chicken Soup

Preparation

1. chop all the vegetables into medium sized pieces and place into the bottom of a large pan
2. chop the herbs
3. Place the chicken pieces on top of the vegetables
4. Sprinkle on the ground pepper, salt, and chopped herbs
5. Top up with water to just cover the chicken
6. Simmer on a low heat for 2-3 hours until the chicken is ready to fall apart. Top up with water as necessary
7. Remove the chicken pieces with a spoon and leave to cool for a few minutes
8. Remove and discard the skin and bone from the chicken, and use a pair of forks to pull the chicken apart into pieces
9. Return the chicken pieces to the pan
10. Add in a stock cube if you want an even richer flavour.

Notes

• Once you're happy with the basic recipe, try adding a variety of extras, e.g. rice, pasta, bell peppers, or mushrooms

Ingredients

• 1kg chicken pieces
• 2 stalks celery
• 2 medium carrots
• 1 onions
• 3 cloves garlic
• 5 bay leaves
• 6 whole black peppercorns
• 1tsp salt
• 1 chicken stock cube
• 800ml water

Equipment

• Large pan
• Strainer
• Knife
• Chopping board
• Forks

Nutritional Facts

• Serving size: 292.8g
• (8% / 10%)   Calories: 209kcal
• (9%)Total fat: 4.8g
• (6%)   Saturated fat: 1.2g
• (7%)   Unsaturated fat: 2.5g
•     Mono: 1.8g
•     Poly: 0.7g
• (36%)   Cholesterol: 108mg
•   Trans Fat: 0g
• (2%)Total carbohydrates: 6.1g
•   Starch: 0g
• (6%)   Sugars: 1.7g
•     Sucrose: 0.4g
•     Glucose: 0.5g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.5g
•     Galactose: 0.1g
• (6%)   Fibre: 1.6g
• (72%)Protein: 36g
• Salts
• (40%)   Sodium: 800mg
• (15%)   Potassium: 526mg