'Janina's' Chicken Soup
1 x size 14 Organic Chicken (available in supermarkets)
2 large brown onions, diced
2 carrots diced (if you leave this out it won’t taste the same!!)
1 potato diced optional
2 dessertspoons salt, or rock salt
Pepper to taste.
Wash chicken then place whole chicken in very large stainless steel pot, cover with boiling water, add 2 desertspoons salt.
Boil rapidly for about 15-20 minutes making sure you scoop (a tea strainer works well), off any residue that comes to the surface (you may need to add more water as it evaporates).
Once the surface stays clear then add the vegetables and pepper and bring to the boil again then simmer for 2 hours.
Remove the chicken (which will fall to pieces) and put aside in the fridge.
When cooled, refrigerate the soup liquid. To eat, pull off some chicken and add to the soup liquid. Heat through, and serve.
Note: this recipe is especially good for people who are sick and don’t feel like eating, in this instance just give them the liquid leaving out the chicken pieces and vegies.