Clear Chicken Soup

Ingredients

• 1 chicken

• 1 large of onion, peeled and roughly chopped

• 1 carrots, peeled and roughly chopped

• 1 garlic

• 1 leek, peeled and roughly chopped

• 2 sprigs of thyme

• 1 red chilli

• 2 bay leaves

• 1 pinch of table salt

• 1 ground black pepper

• 2 sticks of green celery, roughly chopped

• 1 tbsp of white peppercorns

• 1 sprig of flat leaved parsely

4 servings

Calories~475 kcal

Protein~48 g

Carbs~11 g

Fat~26 g

Fiber~3 g

Sugar~5 g

Total recipe

Calories~1,900 kcal

Protein~190 g

Carbs~45 g

Fat~105 g

Fiber~10 g

Sugar~20 g

Method

• Step 1

  Roast the whole chicken and split into portions, reserving about 200g for the soup. Place the chicken bones, vegetables, herbs and spices into a large pot, cover with cold water, and bring to the boil.

• Step 2

  Skim off any foam from the top and add 1 litre of cold water. Bring back to the boil, and then reduce to a simmer.

• Step 3

  After 2 hours of simmering, strain all of the liquid through a fine strainer. Add a touch of salt and allow to cool.

• Step 4

  Place the cooked carrots from the pot into shallow bowls, and tear in the chicken pieces. Ladle over the liquid and drizzle in some olive oil.