2 cloves of garlic, chopped
5cm piece of ginger, peeled and chopped
2 onions, diced
2 sticks of celery, chopped
3 carrots, diced
1 whole free-range chicken, skin removed
1 sweet potato, diced
handful of beans, sliced
6 brussel sprouts, chopped (optional, I just love them so they go in most things)
3 massel chicken stock cubes
salt and pepper to taste
Melt butter in a large pot over a medium heat and gently fry the garlic, ginger, onions, celery and carrots until they start to soften. Place the whole chicken into the pot and cover with water completely, bring to the boil then reduce to a simmer and pop the lid on.
After 1 hour remove the lid and using a spoon remove the froth that will have come to the surface, using tongs break up the chicken while it's sitting in the soup mixture and remove as many of the bones you can.
Add in the broken up stock cubes and the rest of the veggies and pop the lid back on, now leave to cook for another 30 mins, stirring occasionally. Serve in a warm bowl and top the soup with a generous handful of parsley. This soup is filled with goodness and improves day after day. Easily stored in plastic containers or pop it in the freezer.