The Darren Mulholland

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Chicken & Vegetable Soup


Makes 8 portions

  1. Boil the chicken in the stock for 1 hour. Remove and strip the meat.
  2. Fry the onion, potato, and leek in the butter for 2 minutes, then cover and sweat for a further 8 minutes.
  3. Add the carrots, parsnip, and celery and simmer in the stock for 20 minutes.
  4. Add the shredded chicken.