Hearty Chicken and Veggie Broth
ready in 2 h.
Wash the chicken, put into a suitably-sized pan and cover with approximately 1.5 litres water. Peel and finely chop the onion. Add the bay leaves and peppercorns to the pan, bring to the boil and simmer, covered, for about 1 hour. Meanwhile prepare the vegetables, trimming and peeling as necessary, and cut into bite-sized pieces. Take the chicken out of the pan. Strain the soup through a sieve and return to the pan. Put the chicken and vegetables into the soup and cook for a further 30 minutes.
Take the chicken out of the soup, take the meat off the bone, remove the skin and cut the meat into bite-sized pieces. Return the meat to the soup, season with salt and pepper and simmer for a further 5 minutes or so. Stir in the parsley, check the seasoning and serve.