Chicken Soup

[sonnetjie]

Serves (14) soup freezes well.

In a 12.5 liters pot add 2 organic skinned Chickens , cut into pieces and remove all fat (cut the chicken into 1/4 keep bones intact, dislocate joins and cut through). Add half celery with leaves (about 12 stalks including leaves) that has been finely sliced (3mm). Add 8 pealed carrots sliced thinly. Add 6 onions cut finely. Add ½ peeled sweet potato cut into blocks. Add a handful of flat leaf parsley, 6 bay leaves. Add 1 teaspoon of cinnamon and 1 teaspoon of cumin, ¼ teaspoon star anise, 6 black pepper corns Add 4 cloves of garlic chopped finely. I usually add 2 teaspoons of salt but each person adds more salt after it is served to accommodate their own taste buds. Cover all ingredients with water. Cook until chicken meat falls off the bones. About 3 hours. Remove the bones and serve. You can let the soup cool. When it is cold place it in your fridge. If there is any chicken fat in the soup it will form a layer over the soup, remove this. Freeze in portions.

Ps: To save you some time use a Magimix to slice your carrots, celery and onions.

[Leigh MC]

Sonnetjie - you have saved the day!

I have been asking around for a good chicken soup recipe, and was even thinking of posting a 'need chicken soup recipe' plea on the forum!

We are having friends/family over for soups and bread and cheeses next weekend, so this will be perfect!

Thanks again,

Leigh