About this recipe:This tastes much better than anything you buy in a tin! It's a great way to use up a chicken carcass that still has a few pieces of chicken on it - but not enough to use in something else.
Pick off any bits of chicken you can and set aside in fridge to add back into the soup later.
Place the chicken carcass in a large soup pot, cover with water (about 1 1/2 litres) and add black pepercorns, chopped potato, carrots, celery and parsley. Bring to the boil, then allow to simmer for about 1–1½ hours.
Remove and discard the carcass. Then ladle the liquid into a sieve or colander,pushing through some of the soft vegetables to make a thicker stock, if you like; discard the rest.
Pour the liquid into a clean pot; reheat slowly and stir in cream and leftover pieces of chicken. Allow to simmer for a few minutes, then season with black pepper and garnish with fresh parsley or thyme.