My mother’s chicken soup recipe

Method

1. Place the whole chicken (including giblets) or chicken thighs if using in to a wide, deep pan. Add the whole onion in its skin (this helps the soup take on a golden colour), the whole parsnip (skin on), the chopped carrots, bay leaf, peppercorns, salt and celery pieces in to the pan around the chicken.
2. Add the stock and then add enough (cold) water to cover the whole chicken.
3. Bring to the boil and then turn down to simmer. You will get a layer of froth from the chicken as it boils and then continues to simmer, remove this carefully with a slotted spoon as and when you see it appear. Gently simmer for 1 1/2 hours. Check the chicken is cooked through and if not continue simmering until satisfied it is cooked through.
4. While the soup is simmering prepare your vermicelli according to the packet instructions and leave to one side.
5. Remove the giblets and onion and discard. If you can dig out the peppercorns and bay leaf and discard too great, but don’t worry if you can’t. Remove the chicken on to a chopping board and remove the skin (which will fall away) and then shred the chicken in to large pieces and place back in the soup.
6. Add vermicelli to individual bowls and pour in the soothing chicken broth along with some chicken pieces and vegetable chunks, top with chopped dill.