Home-made Chicken Soup

This chicken soup is very easy, very tasty and lovely served with fresh bread rolls. This serves 4 generous serves, or 6 smaller ones.

Ingredients:

• 5 chicken drumsticks
• 1 large brown onion, peeled, finely chopped
• 1 large carrot, peeled, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ginger, finely chopped
• 2 tbs finely chopped fresh continental parsley stems or 2 teaspoons dried parsley
• 6 sprigs fresh thyme, leaves picked or 1 tablespoon dried thyme
• 2 litres water (may need more for later if the liquid reduces too much)
• 1/2 tsp whole black peppercorns

Method:

1. Place the garlic, ginger and chicken drumsticks in a large pan with some olive oil, turn often so the chicken browns on all sides
2. Once browned, add the onion, carrot, celery, water and herbs and bring to the boil
3. Once boiling, reduce to a simmer and place the saucepan lid on
4. Leave for a minimum of 2hrs
5. After 2hrs (sometimes more if the drums are large) remove the drums from the saucepan and place on paper towel to cool slightly
6. Once cool enough to handle, remove the chicken from the drums. It should be relatively easy. Discard skin, bone and any sinew.
7. Return the cooked chicken pieces to the pan to warm through
8. Serve when ready and sprinkle with fresh parsley and hot buttered rolls.

Note: Instead of using water - I added home-made chicken stock which I had in the freezer. D-E-L-icious  XD