Chicken Vegetable Broth

A delicious broth made from a whole chicken simmered until cooked, strained and then enriched with chopped chicken and additional vegetables. Healthy and delicious, providing comfort and quality liquid nutrition when you are feeling ‘under the weather’.

1 hr stock, 10 mins veggies

40 mins

Stove top cooking

Ingredients

Homemade Chicken Stock
1 raw whole chicken

- fat trimmed, giblets removed
Cold water to cover
1 x whole onion

- skin removed, cut in half
1 large carrot

- trimmed, cut in half
Soup
60g butter
1 medium red onion

- skin removed, chopped
1 large clove garlic

- finely chopped
3 medium carrots

- peeled and diced small
1 x 400g small cauliflower

- green leaves shredded, broken into small floret
Sea salt

- to taste
Plenty of freshly ground black pepper

Instructions

Make chicken stock:
01 Remove any excess fat from the chicken and remove any giblets. Place in a large saucepan, cover with cold water. Add onion and carrot. Slowly bring to the boil, lower the heat and simmer for 1 hour. Leave to go cold in the cooking water. Lift from the liquid, remove all the cooked flesh discarding the carcass bones and any inedible skin etc. With a sharp knife shred thinly the flesh and reserve to add to the soup later.
Prepare vegetables for soup:
02 Wash, peel and chop all vegetables as instructed for the soup.
Make soup:
03 Melt butter in large, deep saucepan. Add diced onion and soften. Add all remaining ingredients, bar the cooked chicken, and lastly the stock. Bring slowly to the boil. Reduce heat and simmer for 40 minutes. Now add the shredded chicken. Cook well for a further 15 minutes.
Serve:
04 Best enjoyed hot with a couple of slices of seedy bread.