Healthy Broth with Chicken
9,5 / 10
2 h. 15 min.
- For the chicken stock
- 1 chicken
- 15 cups water
- 1 carrot (roughly chopped)
- 1 onion (quartered)
- 1 Leek (white part only, roughly chopped)
- 2 sticks Celery (roughly chopped)
- 1 Bouquet garni
Place the chicken in a large stockpot and cover with water. Bring to the boil and skim off any impurities.
Lower the heat to a ‘blip’ and add the vegetables, bouquet garni and season lightly. Simmer gently for 1 ½ - 2 hours.
Skim off the fat and strain off the stock. Discard the vegetables. Take the meat off the carcass and set aside.
For the soup: heat the stock in a pan and add the carrots and leeks and cook until just tender. Add the shredded chicken and season.
To serve, ladle into deep bowls and scatter with parsley.