The ultimate chicken soup

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Type: Chicken soup; Soup

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By Recipe Suzanne Gibbs

Ingredients

1kg chicken bones
4L water
2 brown onions, peeled quartered
2 carrots, halved
1 turnip, cut into chunks
2 stalks celery, including tops, cut into 2cm lengths
1 teaspoon salt
1 teaspoon black peppercorns
4 sprigs parsley
2 bay leaves, fresh or dried
1 cup cooked soup pasta
1/4 cup chopped parsley

Preparation method

1. Place chicken bones in a large, heavy-based saucepan or soup pot and cover with water. Add onion, carrots, turnip, celery, salt, peppercorns, parsley and bay leaves.

2. Cover and bring to boil on high. Reduce heat slightly and simmer rapidly for 30 minutes, removing any scum that rises to surface with a slotted spoon.

3.Reduce heat to low and cook gently for 2 hours. Season to taste.

4. Strain stock through a fine sieve and cool. If time permits, chill overnight, then remove any fat solids from surface.

5. Reheat stock in a saucepan on medium. Stir through pasta and parsley before serving.

Tip: Keeps well in fridge for a week or freeze in 1-2 cup portions for later use.

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