Comforting Chicken Soup

To make the stock, start by placing the chicken, carrot, celery, parsley, onion, bay leaves, peppercorns, and cloves in a large pot. Next, add approximately 3-4 litres of water.

Bring to a boil, which will help release the flavours of the ingredients. Then, reduce the heat and simmer for 1 to 1 ½ hours, skimming off any scum that rises to the surface to ensure a clear and flavourful stock.

Once the chicken is fully cooked and the broth is clear and fragrant, remove it from the pot and set it aside to cool. Strain the stock through a sieve to remove any solids. Season with salt to taste, and discard the vegetables.

Finally, once the chicken has cooled enough to handle, shred the meat and set it aside, which will be used later in the soup.

To make the soup, start by melting the butter in a large pot over medium heat. Next, add the flour and cook, stirring continuously, until the mixture is smooth and bubbly, which should take about 1 minute. Then, lower the heat or remove the pot from the heat and gradually add the chicken stock, about ¼ a cup at a time, while stirring constantly to prevent curdling or lumps from forming. Once you've added approximately 3-4 cups of stock and the mixture is no longer thickish, you can add the remaining stock and bring it to a boil, 

Add the diced potato, carrot, and pumpkin to the pot and cook for approximately 10 minutes.

Add the leek, celery, and green beans to the pot and cook for another 7 minutes.

Finally, add the broccoli to the pot and cook for about 5 minutes, or until all the vegetables are cooked to your liking.