Chicken Soup For The Soul

Total Time: 2 hrs 26 mins Preparation Time: 20 mins Cook Time: 2 hrs 6 mins

Ingredients

• 2 chicken carcasses, with wings
• 1 large carrot, peeled and cut into 3
• 1 parsnip, peeled and cut into 2
• 1 large onion, some of the skin left on (it gives the stock a lovely colour)
• 2 inches of the trimmings of a stalk broccoli
• 2 inches green part of a leeks
• 2 bay leaves
• 3 cloves
• 5 allspice berries
• 1 garlic clove
• 10 parsley sprigs
• 3 grinds pepper
• 1 couple of scrapes nutmeg
• and a good few pinches sea salt
• 1 cup stelline pasta (little stars)
• 1 of a leek, sliced
• 1 stalk of a broccoli, diced
• 1 carrot, and parsnip i fished out the stock earlier and cubed
• 2 cups peas
• 250 g chicken pieces, picked of the carcasses after the stock is ready and cut into small bits
• 750 ml strained stock, to cover all the ingredients comfortably (keep the remaining stock for another time)
• 1 large handful of chopped fresh parsley

Recipe

• 1 first of all i had 2 chickens that i seperated the legs and breasts of to be used another time.
• 2 the carcass then cut into smaller bits i placed into a large stock pot and covered with my finest water.
• 3 this is brought to a simmer and the foam skimmed of as it rises to the top.
• 4 after about 10 minutes i add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
• 5 this stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
• 6 after 20 minutes i will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
• 7 strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
• 8 now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. then it's ready to make you feel good!
• 9 enjoy!