Dad’s Original Recipe
The amounts for the ingredients can vary dependent upon size of saucepan you are using, in theory if you can fit a small chicken in it with room to spare for vegetables then I would use a whole chicken however myself I tend to use chicken thighs my largest saucepan is not that big.
- Whole Chicken or 3-4 thighs (with skin on) or legs
- 3 Large potatoes (peeled and chopped medium sized) an alternative to potatoes you can use Turnips which is a sweet flavour
- 3-4 sticks of celery (chopped)
- 1 Sweet Onion (chopped, if you cannot get a sweet one you can use a normal large onion and a large banana shallot)
- 1 Leek (chopped)
- Chicken Stock (enough to cover all the ingredients)
- Ideally you need Chicken Fat if you can get it normally very difficult to get these days but you can do without it.
- 2 Carrots (chopped)
- Salt/Pepper
Layering the Saucepan
- Place the potatoes in the bottom of the saucepan followed by the celery then put the chicken on top.
- Sprinkle Salt & Pepper on top.
- Put Chopped leek on top
- Put Chopped Carrots on top
- Pour hot chicken stock/fat over the ingredients until covered.
- Place on a high heat until it is boiling and then turned down to simmer and cover with lid.
- Check every 15 minutes and stir.
- The liquid will eventually go clearish and the smell will be amazing
- Taste after 45 minutes, check that the chicken is done.
- If you are cooking a whole chicken it may take as long as 90 minutes
You can serve the soup separately to the Chicken it is entirely up to you.
My Tweaks – Ingredient Changes
- Instead of potatoes I use one large sweet potato peeled and chopped (upon reheating tends to turn into a thick broth)
- Sea salt
- Celery seeds
- No chicken fat