Chicken Soup


1 chicken, or cut portions

2 celery ribs with leaves, cut into chunks

2 carrots, cut into chunks.

2 onions quartered -no need to peel

2 bay leaves

1 sprig of rosemary, or 1 tsp dried

2-3 sprigs of thyme, or 1 tsp dried

2-3 sprigs of parsley, or 1 tsp dried

1 tsp whole peppercorns

4 cloves garlic

1 cup cream (optional)

1 Tbsp Cornflour (optional)

Salt and pepper to taste


Place all ingredients in a large pot and cover with water. Bring to a boil; reduce heat until mixture is just at a simmer. Cook, uncovered, for 3-4 hours, skimming foam as necessary.

Remove chicken and pull the meat from the bones. Cut or break into small pieces

Strain broth, discarding vegetables and seasonings. Skim any fat from surface.

To make a creamy soup, pour in the cream.

Thicken if necessary by adding the cornflour to a little water and stirring into the soup.  Keep stirring until thick.

Season with salt and pepper