This classic recipe will remind you of cold nights, fuzzy blankets and mum’s amazing cooking.
1 Kenchic chicken soup pack
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.
Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth.
Pick the meat off of the bones and chop the carrots, celery, and onion. Season the broth with salt and pepper to taste, if desired. Return the chicken, carrots, celery, and onion to the pot, stir together and serve.