Classic Chicken Soup

2 chicken maryland 1/2 onion, quartered 1 tsp McKenzie's Whole Black Peppercorn Grinder 1 sprig thyme 1 tbsp olive oil 1 leek, sliced 2 carrots, chopped 1 celery stick, sliced 3-4 garlic cloves, finely chopped 3/4 cup McKenzie's Soup Mix, rinsed 2 potatoes, diced To taste, McKenzie's Australian Natural Sea Salt Grinder To taste, McKenzie's Whole Black Peppercorn Grinder

Step 1

Place chicken, onion, peppercorns and thyme in a large pot and cover with 3 litres water. Bring to the boil, reduce heat and simmer for 30 minutes until chicken is cooked through.

Step 2

Strain chicken and seasonings through a colander, reserving the liquid. Remove meat from chicken bones. Shred and set aside.

Step 3

Heat the oil in a large pot and add leek, carrots, celery and garlic. Cook until just tender. Add the Soup Mix and potatoes with 2 litres of the reserved cooking liquid. Simmer for approximately 30 minutes until soup mix is tender. Return chicken meat to pot and cook for a further 5 minutes until heated through. Season to taste and finish with parsley.

For a quicker soup, use store bought chicken stock and shredded charcoal chicken.