Greek chicken and vegetable soup
1.6kg whole chicken
150g brown onion, halved
150g celery, trimmed, coarsely chopped
3.5 litres water
4 tbsp olive oil
150g brown onion, coarsely chopped
300g tomatoes, chopped coarsely
300g potatoes, chopped
240g carrots, coarsely chopped
450g celery, trimmed, chopped coarsely, extra
3 bay leaves
150g courgette, coarsely chopped
110g soup pasta
Rinse chicken under water.
Place chicken in large saucepan with halved onion, celery and the water; season.
Bring to the boil.
Reduce heat; simmer, uncovered, 45 mins. Skim off any scum as it rises to the surface; discard.
Remove chicken from stock; cool 10 mins.
Discard chicken skin and bones; chop chicken flesh coarsely.
Strain stock; discard solids.
Heat oil in large saucepan; cook chopped onion, stirring, until softened.
Add tomato; cook, stirring, 3 mins.
Add potato, carrot, extra celery, bay leaves and strained stock; bring to the boil.
Reduce heat; simmer, uncovered, 15 mins.
Return chicken to pan with courgette and pasta; simmer, uncovered, about 15 mins or until pasta is tender.
Season and serve while hot.