Chicken Soup (for the Soul)

Ingredients

Keep screen on

Method

1. In a large cast iron pot, heat the rice bran oil over medium–high heat and brown the whole chicken until nicely coloured. Add half the onion, eschallot, carrot, celery, leek and garlic. Brown vegetables well (2–5 minutes) seasoning with salt and freshly ground black pepper.
2. Add water until chicken is covered. If chicken floats to surface, weigh down with a heavy plate. Bring water to the boil, add half the rosemary and thyme along with the ginger and reduce heat to a slow simmer cooking for 1 hour or until chicken is cooked.
3. Allow chicken to cool in cooking liquid and then carefully remove from pot. Strain the broth, removing all vegetables and herbs. Once chicken is cooled completely, pick the meat from the chicken and add back into the strained broth.
4. Bring soup back to the boil, then reduce to a simmer adding in the remaining, carrots, onion, eschallots, leek and celery. Along with more salt (to taste). Cook for 30 minutes or until fresh veg is just tender.
5. Ladle into bowls and top with fresh herbs.