Homemade Chicken Soup

This homemade chicken soup is a comforting and nourishing meal for cooler weather. It’s easy to make from scratch and can be adapted with your favourite vegetables, herbs and flavours.

Ingredients

• 1–2 whole chickens
• Onion, chopped
• Carrots, chopped
• Celery, chopped
• Garlic, minced
• Bay leaves
• Fresh parsley, chopped
• Fresh thyme
• Any other vegetables you enjoy
• Salt and pepper, to taste
• Lemon zest, ginger, turmeric or chilli, optional

Method

1. Cook the chicken: Place the whole chicken in a large stockpot and cover with water. Season with a little salt and bring to the boil. Reduce the heat to low-medium and simmer gently for approximately 2 hours, or until the chicken is tender and the meat easily comes away from the bone.
2. Remove the chicken: Carefully remove the chicken from the pot using tongs and set aside to cool. Keep the cooking liquid in the pot and skim off any excess fat from the surface.
3. Shred the chicken: Once cool enough to handle, remove and shred the chicken meat. Return the meat to the stockpot. The leg bones can also be returned to the broth while it continues cooking for extra flavour.
4. Add the vegetables: Add the onion, carrots, celery, garlic, bay leaves, parsley and thyme. Season with salt and pepper and add enough extra water to cover the vegetables if required. You can also add other vegetables or flavours such as Asian greens, ginger, lemon zest, turmeric or chilli.
5. Simmer: Cover and bring the soup back to the boil. Reduce the heat and simmer gently for another 1–2 hours, stirring occasionally, until the vegetables are tender and the flavours have developed.
6. Serve: Remove and discard all bones and bay leaves before serving. Check the seasoning and serve hot.

There are no exact quantities required for this recipe – simply adjust the vegetables, herbs and seasonings to suit your taste and the amount of soup you’re making.