PENICILLIN SOUP RECIPE

Ingredients: 1 chicken, Onions, Carrots, Parsley, Dill, Celery. Salt and pepper. Lots of water.

Directions:

Cut the raw chicken into 8 bits and put into a giant pot

Cover with water and add some salt. Like a tablespoon. Bring to a boil and skim off the foam. This takes a while.

Add the other ingredients (chope them up first) and then simmer for 3 hours.

Keep checking, adding more water if needed, and skimming off any extra fat.

After 3 hours, remove from the heat and remove everything from the liquid into a colander set over a bowl. Catch as much of the liquid stock as you can to sieve and put it back because it’s the liquid that has all the goodness in it.

Now you have a choice.

You can stop there. You have a clear broth that’ll make you feel better.

But if you don’t like waste and you can be bothered, you could dice up some more celery/carrots/onions and add them to the stock and simmer for half an hour as you go through all the chicken and veg that are sitting in that colander and carefully add the chicken meat and any veg (that haven’t gone to mush) back in. But make sure you don’t put any chicken bones back in.

The version with the bits in is ok if you only have a cold and can actually chew. But when you are properly ill, like I get, you can only manage clear broth.

You’re welcome.