Yesterday while I was in work, suffering from a cold, I had a yearning for a proper chicken soup. I made the soup here this morning and had a cup of it for lunch, with a piece of crusty bread.

Ingredients

• 3 pieces chicken
• 2 bay leaves
• 4 or 5 cloves of garlic
• 2 large onions
• 1 pound potatoes (diced)
• 1 tsp mixed herbs
• salt and pepper
• a few handfuls of assorted veg

Method

If there is time, roast the chicken pieces beforehand (this will give the stock more flavour). Put the chicken in a pan with the bay leaves, and cover with water. Bring to the boil and simmer for about an hour.
When the chicken has cooled, strip the meat from the bones. Chop the meat roughly, and put to one side for later.
Chop the onions and garlic, and fry in a little oil until the onions start to soften. Add the stock (with the bay leaves removed) and the potatoes. Add a few handfuls of vegetables, such as carrots, leeks, peas. Simmer the soup for about half an hour (until the potatoes have gone really soft). Add half the chicken and the herbs. Puree the soup, then add the rest of the chicken. Season to taste.