- 1 large free range or organic chook OR 4 drumsticks and 4 thighs on bone
- 2 onions, roughly chopped
- 3 ribs celery in 1cm chunks
- 1 knob of butter
- 8 baby carrots or 2 large carrots diced
- 2 ears of corn on cob
- 4L water
Salt to taste, about 2 Tbsp
- Place butter and celery in large pot with lid on and sweat while chopping your onions. Place on largest burner on lowest heat.
- Throw onions in and continue to sweat.
- While onions and celery are sweating if you are using a whole chook, chop it up into large pieces with kitchen scissors.
- Once onions are slightly translucent, fill the pot with water and bring to the boil. Once boiling, bring back to moderate simmer and let cook for about 20 minutes.
- Now add your chicken and carrots and salt.
- Cook for another 40 minutes or until the chicken falls off the bone (check every now and again).
- Slice the corn off the cob into the pot and cook for further 10 minutes.
- Now begin removing the bones and carcass from the chicken. Best way is to place a colander over a large bowl to catch any juice that may come off the bones.
- Give everything a stir to mix. Now serve tonights soup into bowls and add a chunk of butter to each one while hot (optional), this will give it a little more body.
- You can add some more boiled water to the pot now to top it up and make it go further. Really nice if you add some roast pumpkin to the soup the next day after you heat it up.
- Chop a pumpkin into large pieces.
- Place into a roasting tray and drizzle with some olive or coconut oil and sprinkle with salt.
- Cook for about 40 minutes at 180 degrees, turning once about half way.
- Keeps well in fridge and tastes good warm or cold.