Cook: 2 hrs

If chicken soup is on your Friday night menu, start it on Wednesday or Thursday.

Regular chicken soup makers may already have a preferred recipe. Recipes won’t vary much, give or take a parsnip or leek, type of chicken or cooking time.

Mine comes from years of tweaking.

To get more recipes, click here to sign up for our free JC food newsletter.

Topics:

Ingredients

Name: How to make the perfect chicken soup
Cook time: 2 min
Ingredients: 1.4 - 1.6kg whole roasting chicken plus carcasses/bones 2 medium onions, halved through the root 3 sticks of celery, washed and halved across 3 large carrots, peeled and halved across the middle 1 parsnip, peeled and halved across the middle A handful of parsley stalks (keep the leaves for garnish) 10 peppercorns 1 bay leaf

1.4 - 1.6kg whole roasting chicken plus carcasses/bones

2 medium onions, halved through the root

3 sticks of celery, washed and halved across

3 large carrots, peeled and halved across the middle

1 parsnip, peeled and halved across the middle

A handful of parsley stalks (keep the leaves for garnish)

10 peppercorns

1 bay leaf