Chicken Soup

- 3kg chicken drumsticks
- 2 whole onions, peeled
- 10 carrots, peeled
- about 5 celery stalks
- 5 cloves of garlic, peeled
- salt to taste

Place all of the ingredients into your stock pot, and cover everything with water. It's much easier to leave the veggies whole, so you can find them when its time to take them out (you can only eat the carrots at first). I brought everything to the boil, and then allowed the soup to simmer for around 2 hours. At this point, the chicken should be just falling off the bone, and the veggies will be getting a bit soggy. I'm thinking it could be a good idea to purchase a piece of muslin that i can wrap all of the more advanced veggies in, to make removing them easier. Remove all of the veggies that you can't eat yet, and take the chicken meat off the bones (removing skin in the process). Place the chicken meat back into the pot with the carrots, and continue to cook for another 2 hours.

At the end of the 2 hours, remove the carrots and puree them. I don't have a food processor yet, so I mashed mine up as small as I could with a fork - probably not ideal, but it worked quite well as they were extremely soft. Once you have added the carrots back to the soup, it is ready to enjoy!