Chicken Soup

Ingredients

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Method

1. Heat a large stock pot over a low–medium heat, drizzle olive oil and brown the chicken all over. Remove chicken. Add onion, carrots, celery, garlic and ginger and cook until aromatic.
2. Place chicken back in pot adding thyme, parsley stalks, black pepper, cover with water and add apple cider vinegar. Season to taste with salt.
3. Bring to the boil, then reduce to a simmer and cook for 1 hour. Allow chicken to cool in liquid slightly. Carefully remove chicken and set aside, once cool enough to handle, pick the chicken meat in to small pieces.
4. Strain cooking liquor through a sieve lined with muslin, discarding solids.
5. Return soup to a clean pot adding the fresh carrot and celery. Cook for a further 8–10 minutes or until carrot is just cooked.
6. To serve, add chicken to bowls pouring over soup and topping with chives, parsley and a drizzle of extra virgin olive oil.