Low-FODMAP | Gluten-Free | Serves 6
Ingredients
- Large organic or free-range chicken
- 4 carrots, peeled, sliced
- 1 celery heart, sliced, keep yellow leaves (or one celery stalk, chopped)
- 12 new potatoes, peeled
- A few sprigs of thyme
- 2 handfuls of vegetables of your choice (broccoli, green beans, etc.)
- 1/2 cup of green ends of spring onions
- Small bunch flat-leaf parsley, leaves picked and chopped
Instructions
- Put the whole chicken (without any innards or stuffing it may contain), carrots, celery, potatoes and thyme into a large soup pot and add three litres or water, or enough to cover chicken.
- Simmer for 90 minutes or until chicken is fully cooked.
- Remove chicken and strain the broth. Save vegetables for later. Heat the broth back to a high temperature and reduce for about 15 minutes, or until there is about two litres left.
- Tear the chicken into long chunks.
- Once the broth has reduced, put the vegetables back into the pot with the new vegetables, spring onions and chicken.
- Simmer for five minutes. Remove thyme sprigs.
- Serve in warmed bowls with chopped parsley and celery leaves.
