Hearty Chicken Soup
- Chicken thighs 2 lge
- Carrot 4 lge
- Celery 2 pce
- Garlic 4 clv
- Parsnip 2 lge
- White potato 3 med
- Parsley 1 hfl
- Peppercorn 10 pce
- Salt 2 tbs
- Turmeric 2 tsp
- Chicken stock cubes 2 pce
- Water 2 l
Take a large saucepan add in the chicken thighs and 2 litre of cold water. On medium heat bring everything to a simmer. Soon you will notice foam developing at the side of the saucepan. Take a small sieve and remove it from the top, you can dump that in the sink. Repeat this one more time.
Wash, peel, and chop the vegetables set them aside. I left the potatoes whole, this way they won't be falling apart by the end of the cooking. I cut the carrots and parsnips in half but that's just my personal preference. Once the second lot of foam is removed add in the seasoning and the veg. Turn the heat down to low and simmer the soup for about 50 minutes.
Once the veggies are soft and the chicken is cooked remove them from the soup. Let the soup simmer for an additional 10 minutes.
Take a large sieve and sieve the soup through. This way you can get rid of the black peppercorns and celery etc. Serve the soup hot with the delicious veggies and the chicken. To make serving easier shred the chicken prior.