About this recipe:This recipe makes about 3L of chicken stock and uses a whole chicken. This is a great recipe if you are looking to make a flavourful chicken soup, but have plenty of stock and cooked chicken left over for other use.
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Place chicken in a large saucepan. Coarsely chop 1 carrot, 1 celery stick, 1/2 a leek, 1/2 a parsnip and 1/2 onion and add to the chicken. Pour in enough water to cover and bring to the boil. Add bay leaves, juniper berries, peppercorns, salt and parsley. Simmer on a low setting, half covered until chicken is cooked through for about 2 hours.
Remove chicken from the stock and let cool. Strain stock into a clean container and discard the vegetables and spices.
Add about 1L stock to a clean saucepan. Keep the remaining stock for another use. Peel the second carrot and 1/2 parsnip and finely dice them. Finely slice the remaining celery and leek and shred the cabbage. Add vegetables and macaroni to the stock and simmer for about 15 minutes until soft.
Meanwhile skin and debone the chicken, chop the meat and add about 1/4 of the meat (or more to taste) to the soup. Keep the rest of the chicken for another use.
Heat the soup through. Season with salt and pepper to taste and serve.
You will have approximately 2L of chicken stock left over after making this recipe.