I have been nursing a sick Brett this weekend so I made some chicken soup and the cold he was fighting all week quickly healed. My recipe below is approximate as I feel it depends on how big the pot you are using is and how much soup you want to make, adding more water in the first step will give you lots of stock and so you will need to add more veg to even it out, when I prepare the veg I make sure there are equal parts of everything and chop roughly the same amount of veg as the size of the chicken.
FOR THE STOCK
1 free range whole chicken
4-6 whole sticks of celery (with leaves)
4-6 whole carrots
Pepper corns – approximately 8
FOR THE SOUP
4-6 potatos (I use Royal Blue or other red potato) diced
2 – 3 carrots chopped
3-4 celery sticks chopped
1 large onion diced
3 husks of corn or 2 cans of corn
2 – 4 Tablespoons of corn flour
1 – 2 Tablespoons of chicken stock
Place the stock ingredients into a large pot and cover withe water. The water will become the base or stock for your soup. Cook the ingredients on high until it starts to boil and then turn it down to a low simmer for 1.5 – 2 hours, until the chicken is cooked through and the water has turned into stock (the water will be brown and it will smell nice).
Carefully lift the chicken out of the stock and place on a board to cool. Lift the vegetables out with tongs and discard (or mix with the chicken scraps and feed to any furry friends)
Strain the stock into another pot and place the chopped vegetables, powdered stock and flour in also. Stir to combine and boil on high until the potatoes and other vegetables are cooked to your liking approx 20 mins. If you want a thicker soup and / or you have too much liquid because you added too much water in step 1, boil with the lid off. If you want to retain the liquid you have boil with the lid on – the soup will be a little thinner but still lovely.
While your vegetable are cooking, and once your chicken has cooled enough to handle, pull all of the edible parts from the chicken and shred.
When the vegetables in the stock have cooked add the corn (if using fresh corn slice the corn away from the husk and break up into individual kernels). Once you have added the corn turn the heat off and add the shredded chicken. Add cracked pepper to taste. ENJOY WITH SOME CRUSTY BREAD!!!