Camp Mother’s Chicken Soup
- 1 whole organic chicken
- filtered water
- onion, chopped
- selection of spring veges, e.g. carrots (grated), broccoli, spinach
Boil the whole organic chook in a pot of chicken or vegetable stock and water (50/50), enough to cover the chicken.
Once the chicken is cooked (approximately 1 to 1½ hours), remove and leave to stand for 5 to 10 minutes.
Shred the chicken into thin pieces and remove the bones and skin. Place the chicken meat back into the stock.
Add the onion and carrot to the stock. Simmer on a low heat.
Add the green vegetables. Simmer until the vegetables are tender.
Serve with wholegrain toast.