Chicken Soup
Chicken
3 Sticks Celery
3 Carrots
2 Bay Leaves
2 Medium Onions
2 Cloves Garlic
You will need a big pot or casserole for this dish. Finely chop the vegetables and soften in olive oil on a low heat for about 10 minutes. Cut the breasts of the chicken and then put the remaining bird and cut breasts into the pan. Cover with boiling water, season and ad the bay leaves. Simmer on a low heat.
After about 5 minutes remove the breasts from the water and put to one side, you might want to check that they are cook through. Let the rest of the bird cook for another 40 minutes.
I serve the soup with the bird separate on the table, for people to take of meat as they please. The breasts I might serve also or keep for another dish.