So, autumn has arrived and we felt like making soup. Chicken soup to be precise. This chicken soup turned out so good that we needed more. This soup is very simple to make - you are looking at boiling some chicken, stripping it, then adding it back to the pot and mixing it with chopped veggies. That's it.

A delicious soup, does not need to take a whole day to make. Who said that home made food was difficult? Enjoy this lovely soup on these cold autumn evenings. Healthy and delicious. Yum.

This soup can be reheated the following day and will be just as tasty.

NOTE - we always find that when we use organic and free range chicken, the soup tastes delicious. Anything less than that and the taste really changes, so we highly recommend using organic and free range.

- First of all, chop up all the ingredients as specified in the ingredients list.
- Get a large pot and put plenty of water into it - 3/4 full. Add chicken legs, switch on the hob and bring to boil. Then simmer for approx. 40 minutes until chicken becomes very tender. Remove chicken from the pot and then remove it from the bone (if chicken does not come off the bone easily, then you should simmer it for longer). Split chicken into small chunks and add it back to the water.
- Add carrot, onion, celery, swede, leek, bay laurel leaves, a dash of salt and pepper. Simmer for 10 more minutes.
- Taste the soup and if you'd like more seasoning, add a chicken stock cube. Alternatively, add more salt / pepper depending on your taste.
- Add vermicelli pasta and simmer for another 10 minutes until the vegetables have softened and pasta has cooked through.
- Finally add the parsley in and mix it in.
- The soup is now ready to be served. Enjoy the fantastic taste.