INGREDIENTS:

🥬1/4 celery with leaves

🥬1/3 bunch parsley

🥬 1 onion - with skin on, chopped in half

🥬 2 bay leaves

🥬 1 free range chicken (organic preferably)

🥬 2 vegetable stock cubes

🥬 3 medium carrots

🥬 water to cover everything

🥬 pepper to taste

METHOD

🧅 Put all ingredients in large saucepan

🧅 Cover with water - to well above the height of the chicken. Note, if water boils down during cooking, can add extra

🧅 Bring to boil and simmer for 2-3 hours (or pressure cook for approx an hour)

🧅 Strain all ingredients and set aside

🧅 Use clear broth on its own… or as my Nonna used to: add back in mashed carrot, chopped celery and chicken. She also used to stir in an egg and add rice… then top with grated parmesan

🧅 My children currently like to eat the clear broth with rice vermicelli noodles. My son likes grated parmesan on top. I will gradually add in the vegies as I can!.. work in progress!

This recipe can be enjoyed by the whole family - it has such flexibility with the different variations - can suit all taste buds and fussiness! The broth alone is still nutrient rich and great for the immune system.

Enjoy!

Karina xx