Spring Vegetable Chicken Soup

Step 1
For the stock, preheat the oven to 180°C and line a roasting tin with baking paper. Season the chicken pieces with salt, then place in the prepared tin and roast in the oven for 25-30 minutes or until golden brown.

Step 2
Discard the fat from the tray, then transfer the chicken to a large saucepan or stockpot, cover with cold water and add a couple of pinches of salt.

Step 3
Bring to a simmer over low heat, skimming off any froth from the surface.

Step 4
Meanwhile, cut the onions and carrots in halves, then cut the celery sticks into 5cm lengths, and the bulb of garlic in half crossways.

Step 5
Tie the thyme, bay leaves and parsley stalks into a little bundle with string and add to the stock pot, along with the onions, carrots, celery, garlic, allspice, cloves and peppercorns.

Step 6
If necessary, add more water to cover everything well, then bring to a gentle simmer and cook for about 1½ hours, skimming occasionally and adding more water as needed.

Step 7
Lift the chicken pieces out of the stock and, when they are cool enough to handle, remove the meat from the bones.

Step 8
Tear one of the chicken breasts into small strips and set aside for the soup.

Step 9
Cover the rest of the meat with a little stock and keep for later use – it will keep in the fridge for up to 3 days.

For The Spring Greens
Step 10
Bring a small saucepan of water to the boil and blanch the broad beans for 2 minutes, then refresh under cold running water and drain.

Step 11
Double-peel the broad beans by pressing them gently between your fingers – the bright-green beans should slip out of the greyish skins.

Step 12
Thinly slice the baby carrots and asparagus, finely julienne the ginger, and pod the peas. Finely chop the parsley leaves and chives.

To Assemble The Soup
Step 13
Strain the stock into a clean pan, discarding the herbs, spices and vegetables.

Step 14
Place over low-medium heat, add the baby carrots and ginger and simmer for about 2-3 minutes.

Step 15
Next add the broad beans, peas and asparagus and simmer for 3-5 minutes until all the vegetables are just tender.

Step 16
Finally, add the chicken breast meat to gently warm through. Taste and adjust the seasoning, if needed.

Step 17
Serve the soup straight away in warmed soup bowls, garnished with the chopped parsley, chives and sprouts, if using.