Winter Chicken and Veg Broth

mike65

Just thought I'd write this up having made it yesterday. Nothing clever it just does what it says on the tin. Filling and warm

Makes enough for about 6 generous bowls.

Ingredients:
Olive oil
3 chicken thighs (obviously you could use any cheap cuts)
4 chicken stock cubes in about 1 litre of boiling water
Carrott sliced and diced
Leek sliced and diced
Half an onion sliced and diced
Two celery sticks sliced and diced
Tomato sliced and diced
Potato chopped up
Add Black pepper (and salt if you insist!)

De-skin the chicken and remove any bone and excess fat.

Throw olive oil into the pot, add onions and heat through adding the rest of the veg a bit at a time mixing as your go, once all in pour in the chicken stock (remember to give the stock a thorough stir so the cubes are completely "melted" into the liquid) and add the chicken and potato bring to a 'gentle' boil and then turn down to simmer for the next hour.

When cooked pluck out the chicken and break up the meat (check for any remaining bone) and return to the broth. Add favourings, though apart from black pepper I'd not bother (say no to salt!)

I call it a broth cos its definitely not a thick liquid though with some dry soup mix/lentils you could could certainly beef it up. I rather like thin broth though.

When it comes to storage I've stored the pot in the pit of the fridge and cook as much as is needed per sitting so the chicken only gets reheated once.