This chicken soup recipe is my mother’s, it is a lovely chicken broth with lots of vegetables and just the thing if you’ve been unwell. It does require a fair amount of chopping but should last a few days. Try and look out for local leeks and soup celery which looks like a scrawny version of celery and has lots of leaves (use them all) but is rich in flavour. I usually get these from the veg guy who would come to Moy on a Saturday.
1 large bunch soup celery (or 1 full head of celery)
7 waxy potatoes
3 cloves garlic
Large bunch flat leaf parsley
6 – 7 dessert spoons of soup mix (wash well)
1 whole chicken (ideally organic, free range)
1 onion peeled and cut in quarters
2 bay leaves
Few stalks Fresh parsley or thyme
Good pinch salt
Few sticks of celery washed and cut in half
7 litres Cold Water
Begin by making a chicken stock.
Wash the chicken well and put in a large pan and cover with cold water.
Add the vegetables, herbs, peppercorns and salt.
Bring to the boil and then simmer gently for approximately 2 hours. Skim often to remove any scum from the surface.
Remove the chicken and strain the stock through a fine sieve.
To make the soup, heat a large pan on a gentle heat and add a good splash of olive oil. Peel and chop the onions finely and add to the pan with a good pinch of salt.
Wash and chop the celery and carrots finely and add these. Add more oil as needed.
Peel and chop the garlic finely and add. Then peel and dice the potatoes and add.
Wash the leeks really well, chop finely and add to the pan.
Cook on a medium / gentle heat until the vegetables are softened.
Then add the stock and the soup mix and simmer gently for about an hour.
Add lots of freshly chopped parsley to finish. Taste and adjust the seasoning if necessary.