Clodagh's Chicken Soup

Serves 4

INGREDIENTS:

For the chicken stock

1 chicken carcass

1 carrot, peeled and sliced

1 stick of celery, sliced

2 shallots, onion or spring onion, chopped

1 fennel bulb, or mushrooms, or asparagus, chopped

1 bay leaf, torn

Any fresh herbs

For the chicken soup

1 tbsp olive oil

1 carrot, peeled and diced

1 celery, diced

2 spring onions, thinly sliced

100g kale, sliced

2 large handfuls of roasted chicken, shredded

sea salt and freshly ground black pepper

METHOD:

Start by making the chicken stock. Place the chicken carcass Start by making the chicken stock. Place the chicken carcass and the vegetables in the largest saucepan that you have. Fill with cold water, and season with black pepper. Bring to the boil, then reduce the heat and allow to simmer for one hour. Strain through a sieve.

Next start the base of the soup. Place a casserole dish or saucepan over a medium heat, add one tablespoon of olive oil. Stir in the vegetables, cover and sweat for 10 minutes, stirring every three minutes.

Then pour in the chicken stock, and bring to the boil, reduce the heat to medium and stir in the chopped kale, followed by the shredded chicken. Season with salt and pepper, and simmer for 10 minutes.

Serve in warmed bowls.