Chicken Vegetable Soup

Chicken soup is good for the soul and the waistline. Celery is a wonderful diuretic with an abundance of fibre PREPARATION TIME: 20 MINUTES ♥ COOKING TIME: 1 HOUR 20 MINUTES SERVES 4-6

INGREDIENTS

- 1 X 1.2-1.8 kg chicken
- 2 tablespoons extra virgin olive oil
- 1 leek, white part only, halved lengthways, washed and thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled if necessary, diced
- 4 celery stalks, diced
- 2 small zucchini, diced
- 1 turnip, peeled and diced
- 2 litres chicken stock (ideally homemade, but if store-bought ensure it is MSG free)
- 2 cups cold water
- sea salt and freshly ground pepper
- chilli flakes and chopped flat-leaf parsley, to serve

METHOD

Wash the chicken and pat dry with paper towel.
Heat the olive oil in a saucepan large enough to hold the chicken over medium heat. Add the leek and garlic and sauté for 2 minutes or until soft but not coloured.
Add the carrot, celery, zucchini and turnip and sauté for 2 minutes.
Add the chicken, stock and cold water, ensuring the chicken is covered with liquid (add more water if needed). Increase the heat to high and bring to the boil, then reduce the heat to low and simmer, partially covered, for 1 hour or until the vegetables are tender and the chicken is cooked through and nearly falling off the bone, stirring occasionally.
Carefully remove the chicken from the soup and allow to cool slightly. Skim away any skin or froth that may have settled on the surface of the soup. Remove the meat from the bones and roughly chop, then return it to the soup. Season with salt and pepper.
Ladle the soup into warmed bowls, scatter over the chilli flakes and parsley, and serve

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