Angela's Chicken Soup

This recipe was kindly given to my by @AngelaPj when I had a very sore throat.

INGREDIENTS:

Chicken to fill half your pot.
Maryland is best and cheap but can have small bones so not for littlies.
You need cuts with bones to get the flavour.
I use wings, drumsticks and breast fillets (for a bit more meat).
Dried tarragon (optional)
Noodles
Rice
Chicken stock powder
Salt & pepper
Worcestershire sauce

Lots of vegies. Fill to top of pot. I like to use at least 10 different types.
Must have:
One bunch Shallots (definitely not onions)
Carrots
Potato
Pumpkin (not too much or will be too sweet)
Silverbeet or spinach or asian green like bok chuy or choy sum (use lots as it shrinks)

Optional:
Swede or turnip
Beans
Parsnip
Broccoli
Cauliflower
Zuccini
Celery
Squash
Brussel sprouts
Etc.

1. Boil Chicken for about ½ hour (as long as it takes to chop vegies) scrape off scum from top of water.
2. Add vegies and a few tablespoons of stock powder. Add tarragon and Worcestershire sauce and a little salt and pepper. Fill pot up with water.
3. Simmer for about 1 ½ hours.
4. Take out chicken and add noodles and a handful of rice.
5. Cook for another ½ hour or so.
6. Strip chicken from bones and put back in pot. Top up with water.
7. Add more stock powder, salt and pepper to taste.

Note: If using wings take them out before they fall apart otherwise the little bones escape from the skin.
Add a little more chicken stock than you need then you add water when you eat. That way you get more out of a pot cos there’s not much room for water in the pot with all those vegies.