Comforting Chicken Soup

Place the chicken, carrot, celery, parsley, onion, bay leaves, peppercorns, and cloves in a large pot. Pour in approximately 4 litres of cold water, ensuring everything is fully submerged. Bring to a boil, then reduce to a gentle simmer. Cover the pot partially with a lid and let it simmer for 1.5 to 2 hours, skimming off any scum that rises to the surface.

Once the chicken is fully cooked and the broth is clear and fragrant, remove the chicken from the pot and set it aside to cool. Strain the stock through a sieve to remove any solids, then season with salt to taste. Discard the vegetables. You should be left with approximately 10–12 cups (2.5 to 3 litres) of rich, golden stock. If you’re short, you will simply top it up with a little hot water later.

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. Add the flour and cook, stirring continuously, until the mixture is smooth and bubbly—about 1 minute. Lower the heat or remove the pot from the heat, then gradually add the chicken stock, about ½ cup at a time, stirring constantly to prevent curdling or lumps.

Once you’ve added around 3–4 cups and the mixture has loosened, pour in the remaining stock and bring it to a boil.

You’ll need approximately 10–12 cups (2.5 to 3 litres) of stock in total. If you don’t have quite enough, top it up with a little hot water.

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.