Camp Mother’s Chicken Soup

Ingredients

• 1 whole organic chicken
• stock
• filtered water
• onion, chopped
• selection of spring veges, e.g. carrots (grated), broccoli, spinach

Method

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.