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Jen’s Chicken and     vegetable soup. With the chicken cooked in     the stock the flavour is delicious.

 

You will need;

1 whole chicken cut into ¼.

4 peeled carrots, cut into small pieces.

½ celery, trimmed and cut in to small pieces

2 large brown onions, diced

2 cloves garlic finely chopped

1 tsp whole black pepper corns.

1 cup macaroni pasta

2 cobs corn, microwave for mins and cut off the husk.

1 bunch silver beet spinach, washed and chopped finely, to add last.

1 small bunch thyme, leaves pulled off sticks.

1 bunch curly leaf parsley, finely chopped

Approx 3litres water.

1. In a large stock pot fill with water about ¾ full and add your, chicken, carrots, celery, onion, pepper corns, garlic, thyme and parsley.
2. Bring to the boil and then simmer for about 50mins.
3. Remove the chicken once it looks like it is falling off the bone and let it cool slightly so you can shred the meat of the bone in small pieces.
4. Add the silver beet spinach , macaroni pasta and corn and continue to simmer for another 10mins.
5. Add your shredded chicken meat back in season with salt and pepper and serve immediately.