chicken broth

Good

% Daily Values based on a 2,000 calorie diet

Step 1

place the whole chicken, vegetables, herbs and peppercorns in a large pot and cover with cold water

Step 2

bring to the boil, then reduce the heat and simmer gently for 1 hour

Step 3

strain over a large bowl to keep all the stock, but discard the vegetables

Step 4

allow the chicken to cool before removing the meat from the bones

Step 5

shred the meat and set it aside to add back into the soup later

Step 6

hea the olive oil in a large saucepan over a low heat

Step 7

add the onion, carrots celery leek, bay leaf and thyme and cook gently for about 10 minutes

Step 8

add the tumeric and cook for another 2 minutes, stirring so the spice doesnt burn

Step 9

pour in all you stock and bring it to a simmer

Step 10

cook for about 15 minutes more, add in the shreded chicken and cook until its piping hot

Step 11

top with some chopped parsley, salt and pepper

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