Chicken Soup

There are a million different ways of making chicken soup. I will give you my version.
The process I use is to make a very clear fat free soup. You can also achieve this by making the soup a day in advance and then skimming it whilst it is cold. I like my version because you get fresh soup...

Ingredients:

Raw Chicken (You could use necks, backs, wings or pieces of chicken)
Any veg you like (I use onions, courgette, carrots, celery and leeks) many people put sweet potatoes, swede, parsnip, turnip etc.
Salt, Pepper and Onion Powder

Put whatever chicken you decide to use in a pot and add enough water to cover the chicken. Bring water to a boil and keep boiling for about 10 minutes - you will see all the scum come to the top, this is what you are trying to achieve.


After 10 minutes, turn off the fire and remove the chicken from the pan. The chicken should look quite white.

Pour out the dirty water and rinse out the pan.


Place the chicken in the clean pan and add all the veg - cut up however you want.


Season with salt, pepper and onion powder.

Fill the pan with hot water (boiled) almost til the top.

Once the soup has come to the boil, turn the flame down so it is simmering.

Cook covered for 4-5 hours. (Officially ready after a couple of hours, but the longer it cooks for the nicer the soup).
Every so often, check the water level of the soup. If it needs topping up use boiling water.

Note: I often use pieces of chicken as they make a good soup but also taste delicious cooked in the soup and, with the chicken in the soup the soup becomes our whole meal.

Et Voila!