Camp Mother’s Chicken Soup

1:05 am on 14 October 2007


  • 1 whole organic chicken
  • stock
  • filtered water
  • onion, chopped
  • selection of spring veges, e.g. carrots (grated), broccoli, spinach


Boil the whole organic chook in a pot of chicken or vegetable stock and water (50/50), enough to cover the chicken.

Once the chicken is cooked (approximately 1 to 1½ hours), remove and leave to stand for 5 to 10 minutes.

Shred the chicken into thin pieces and remove the bones and skin. Place the chicken meat back into the stock.

Add the onion and carrot to the stock. Simmer on a low heat.

Add the green vegetables. Simmer until the vegetables are tender.

Serve with wholegrain toast.

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