Soup Chicken & Root Veg Recipe

Ingredients

• 454g whole roast chicken
• 100g leeks
• 3 medium carrots
• 56g parsnip
• 300g potatoes
• 1 chicken stock cube

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Method

1. This timing for this recipe is for a pressure cooker but can be cooked in a pot - just adjust the timings.
2. Break the chicken meat off the bones and put to one side. Discard any skin.
3. Put the bones/carcus into the pan and cover the water (a good 2 pints or more).
4. Bring up to pressure (to the boil) and reduce to a low heat to simmer slowly for a whole hour. (If using a pan to keep an eye on liquid levels as you will lose steam).
5. Finely chop all the veg. Once the carcus has had an hour, take it out and drain the stock back into the pan.
6. Throw all the chopped veg into the stock and add the stock cube.
7. Bring up to pressure and turn the heat low. Leave for 30 mins or more.
8. Meanwhile break the chicken flesh into small chunks and keep covered til later.
9. Once the veg is lovely and soft, liquidise the soup.
10. Then add in the chicken chunks. Season if needed, and add water if needed. Always taste and trust your tastebuds.