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Chicken & Vegetable Soup

• 1 whole chicken or 8 chicken drumsticks
• 1 tablespoon of butter
• 2 onions
• 1 leek
• 3 potatoes
• 3 carrots
• 1 parsnip
• 6 celery stalks
• 3 litres stock

Makes 8 portions

1. Boil the chicken in the stock for 1 hour. Remove and strip the meat.
2. Fry the onion, potato, and leek in the butter for 2 minutes, then cover and sweat for a further 8 minutes.
3. Add the carrots, parsnip, and celery and simmer in the stock for 20 minutes.
4. Add the shredded chicken.