Described as Jewish Penicillin, a bowl of warming chicken soup will put right all ills - well, it will certainly try! With all the goodness released from the organic chicken bones, flaked white meat and flavoured simply with some fresh carrot and leeks, this wholesome yet light soup is just the ticket all year round.

Serves 4.

Ingredients:

• 1.2kg whole organic chicken

• 1 onion, peeled and quartered

• 2 large carrots, one roughly chopped, one finely diced

• 1 medium leek, finely diced

• 1 chicken stock cube

• 25g fresh parsley, stalks and chopped leaves separated

  
  

Method:

1. Place the whole chicken in a large deep saucepan and cover with cold water. Add the quartered onion, parsley stalks and roughly chopped carrot.

2. Bring to the boil, removing any scum from the top and simmer for 1 hour.

3. Remove the chicken from the pan and place it on a large dish.

4. Sieve the broth into a new saucepan to remove the vegetables and herbs.

5. Add the stock cube with 300ml of water. Bring to a simmer and add the diced carrots and leeks. Season to taste.

6. When cool enough to handle, use a fork to break the chicken into flakes, discarding the skin and bones. Add the meat to the soup.

7. Simmer for 5-10 minutes and add the chopped parsley.

Nutritional Information: