This warming soup is an easy take on a winter classic. Pop a batch on and be rewarded with a delicious broth, perfect for freezing in por­tions.

Ingredients:

• One whole fresh chicken (about 1-1.5kg, you don’t need a huge one)
• 3-4 celery stalks with leafy tops, cut into quarters lengthwise, then chopped
• 2 medium carrots, cut into half lengthwise, then chopped
• 1 brown onion, chopped into small pieces
• 1 tablespoon apple cider vinegar (optional)
• ¼ cup pearl barley (optional)
• Salt and pepper to taste

Method: Rinse the chicken (includ­ing the cavity) then place it in a large pot and cover with cold water. Bring this to the boil, while chopping your veggies. Add the salt, pepper, car­rots, celery, celery tops, vinegar and onion once it hits the boil. Lower to a simmer and leave with the lid sim­mering on low for at least one and a half hours. If you’re using pearl barley, add it in half an hour before the soup is finished. You can scoop any scum off the surface. Once the chicken is cooked, take it out and remove the chicken from the bones. Put the chicken back into the soup and serve.

You can also reserve some of the chicken to use for sandwiches or sal­ads if you prefer less chicken in the soup. Keep in an airtight container in the fridge for 4-5 days.