Chicken Soup For The Soul - cooking recipe

Ingredients

2 chicken carcasses, with wings
1 large carrot, peeled and cut into 3
1 parsnip, peeled and cut into 2
1 large onion, some of the skin left on (it gives the stock a lovely colour)
2 inches of the trimmings of a stalk broccoli
2 inches green part of a leeks
2 bay leaves
3 cloves
5 allspice berries
1 garlic clove
10 parsley sprigs
3 grinds white pepper
1 couple of scrapes nutmeg
and a good few pinches sea salt
1 cup stelline pasta (little stars)
1 white of a leek, sliced
1 stalk of a broccoli, diced
1 carrot, and parsnip i fished out the stock earlier and cubed
2 cups peas
250 g chicken pieces, picked of the carcasses after the stock is ready and cut into small bits
750 ml strained stock, to cover all the ingredients comfortably (keep the remaining stock for another time)
1 large handful of chopped fresh parsley

Preparation

First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
This is brought to a simmer and the foam skimmed of as it rises to the top.
After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
Enjoy!