Chicken and Vegetable Dish – Two meals in one!


  • 5 lb chicken
  • 2 chopped celery sticks
  • 3 thickly sliced carrots
  • 2 onions cut in 4 pieces
  • 1 turnip cut into thick slices ½ cup mushrooms
  • Handful of fresh parsley
  • 4 bay leaves
  • 1 tsp dried thyme
  • 1 cup pasta (wholemeal)
  • Salt and black pepper
  • Whole wheat bread


  1. Start by cutting all excess fat off the chicken and then place it in a casserole dish with all the herbs and vegetables.
  2. Add enough water to cover and bring to the boil. Once the water has started boiling, lower the temperature and simmer for approximately 2.5 hours.
  3. Once cooked carefully carve the chicken and be sure to get rid of the skin and bones. Small remaining pieces of chicken can be placed back into the pan.
  4. Serve the tender chicken with some of the cooked vegetables.
  5. The remaining broth in the pan can be stored and left to chill for use the next day. Before storing it remove any large pieces of thyme and parsley.
  6. When you are ready to prepare your next dish remove the broth from the refrigerator and first remove the fat that would have solidified on the top.
  7. Reheat the soup. Once it starts boiling add the pasta.
  8. Season with salt and pepper and serve with a few slices of whole wheat bread.



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