Well, the weather has finally turned for the better and hopefully we can sweep those nasty flu bugs away, but just in case they show their nasty selves again this soup is a way of keeping them at bay! Good for when you are under the weather or just when you are feeling a touch melancholy.

Make your stock.
1 chicken in a pot covered with cold water. Roughly chop a couple of carrots, celery, onion and fennel. Into the pot they go, along with a bay leaf or two, peppercorns and salt. Bring to a boil and return to a simmer, skimming occasionally. Depending on how big your chicken is simmer for approx. 2 hours. Remove the chicken along with the vegetables and set aside to cool. Sieve the stock and add chopped carrots and celery. Shred the chicken meat and add to the broth. Over a medium heat cook for another 30 minutes or so to further deepen the flavour.

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