Ingredients 1.5kg chicken
2 carrots, chopped
2 sticks celery, chopped
1 onion, cut into quarters
5 parsley sprigs
2 bay leaves
4 black peppercorns
2 tablespoons plain flour
2 potatoes, chopped
250g butternut pumpkin, chopped
2 carrots, cut into matchsticks
1 leek, cut into matchsticks
3 sticks celery, cut into matchsticks
100g green beans, cut into short lengths
200g broccoli, cut into florets
100g sugar snap peas, trimmed
1/2 cup cream
1/4 cup chopped parsley
Make chicken stock by placing the chicen in a large pot with the carrot, celery, onion, parsley, bay leaves, 2 teaspons of salt and peppercorns. Add 3 litres of water. Boil, then reduce heat and simmer for 1 hour. Allow to cool. Strain liquid
Remove chicken, discard skin and cut the meat from the bones and chop into small pieces.
Heat butter in a large pot over medium heat, add flour. Cook, stirring for 1 minute. Remove from heat and stir in the stock.
Return to the heat and bring to boil, stirring.
Add potato, pumpkin and carrot matchsticks and simmer for 7 minutes.
Add leek, celery matchsticks and beans and simmer for 5 more minutes.
Add the broccoli and sugar snap peas and cook for further 4 minutes.
Finally, add the chicken, cream and parsley. Reheat the soup and season to taste