Brian Ochieng

Chicken and vegetable soup recipe

This recipe uses a whole bird to make that delicious golden elixir that is chicken soup. Add some your favourite vegetables to make this a healthier soup.

Ingredients:

• 1 whole chicken
• 3L water
• 1 bouquet garni
• 2 tbsp butter
• 2 onions diced
• 2 cloves garlic
• 3 carrots, halved and sliced
• 4 sticks of celery, sliced
• salt and pepper

Method:

Place the washed bird in a large pot and cover with water. Add the bouquet garni and bring to the boil. Simmer for 1 hour and gently remove the bird from the stock. Discard the bouquet garni.
In a pot, melt the butter and add the onions. Fry until translucent and then add the garlic to the pot along with the carrots and celery. Cook for 5-6 minutes, stirring occasionally to prevent burning.
Strip all of the meat from the chicken and discard the skin. Shred the chicken.
Pour the chicken stock into the pot and bring to the boil. Add the chicken and simmer for 20 minutes.
Season with salt and pepper to taste.

by Brian ochieng