CHICKEN SOUP
For two years I worked with Carmen Truter in Plettenbergbay – a phenomenal person and an Excellent Chef. She used to believed that the one good thing a sick person cant go without are Chicken Soup.
The old fashioned kind, which you cooked over a low temperature and leave some bones in for extra nutrients.
With all the nasty flues that is out there this time of the year – one simply cant go without a good chicken soup recipe.

2 large onions sliced
4 celery stalks sliced
1 whole garlic clove crushed
1 whole free range chicken
2 l of veggie stock or water
4 large potato cut into cubes
4 large carrots cut into cubes
2 cups whole kernel corn
2 cups peas
½ cup parsley chopped
6 cups chopped spinach (optional)

Gently fry the onions and celery in butter with salt until translucent and cooked through.
Add the whole chicken to the pot followed by the veggie stock
Simmer over a medium heat for 30 minutes and add in potato and carrots.
Simmer until the meat start falling of the bones.
Remove the bones and add in corn, peas and freshly chopped parsley.
Cooked for 15 more minutes before adding the spinach (if used)
Cook for 5 more minutes and serve straight away.

TIP: To stretch the soup a little, you can also add some ready cooked sago or pasta just before the end of the cooking process.
This soup freeze very well without the spinach. You can always add it when re-heating the soup just before serving.
You can add more fresh chopped parsley or coriander just before serving
Add in chopped green chilli's and fresh ginger root for a bit more flavour and kick.