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Hearty Chicken Soup SERVES 4 Ingredients 1kg chicken thigh – fat trimmed off 4 cups chicken stock Turnip Parsnip Onion Carrot Celery Kale – stem removed 2 garlic cloves – finely sliced into small squares Instructions Cut the chicken thighs and vegetables into mouth sized pieces. Place all ingredients in a big saucepan and bring to boil. Then simmer for a good hour. I sometimes cook mine at lunchtime and simmer for the rest of the day, ready for a lunch or dinner the next day. You can also slow cook it.
