Chicken Soup

1 Lg Onion – chopped

3 Carrots – peeled & grated / chopped

Celery / Parlsey leaves - chopped

1 Potato – peeled and cut up

1 Tbsp Butter &/or Olive Oil

1 Rotisserie Chicken (Woollies)

2-3 Tbsp chicken stock

3 L water

100g White rice

Salt & Pepper to taste

1.     Fry the onions gently in the oil / butter, until translucent.

2.     Add the chicken, whole or partially broken up (incl bones).

3.     Add the vegetables, water, stock and celery leaves.

4.     Bring to the boil and simmer gently for about 1 hour (you might need to top up the water).

5.     Remove the chicken and break up further into small pieces (remove skin and bones).

6.     Add back the chicken and rice and cook for further 15 minutes.

7.     Blitz the soup with a hand-held blender / stick-blender.

8.     Season to taste.