Directions

1. Sear chicken: Heat a little oil (e.g. olive oil) in a large pan. Add the chicken or chicken thighs and sear on all sides until golden brown (about 5-7 minutes). This will enhance the flavour.

2. Sauté the vegetables for the broth: Roughly chop the onion, garlic, carrots (for the broth) and celery and add to the chicken. Sauté for another 2-3 minutes, until the vegetables start to brown slightly and release their aromas.

3. Prepare the broth: Add 2 litres of water, bay leaf, peppercorns and parsley. Bring to the boil, then reduce the heat. Let the soup simmer for 1 to 1.5 hours over low heat until the chicken is tender.

4. Prepare vegetables: While the chicken is cooking, cut the vegetables (carrots, zucchini and peppers) into small cubes for the second batch.

5. Take the chicken out and sieve the broth: Once the chicken is cooked through, remove it from the pot and let it cool a little. Pour the broth through a sieve to remove large pieces of vegetables and herbs, and return the clear broth to the pot.

6. Cook the potatoes and vegetables: Add the diced potatoes to the broth and simmer for about 15 minutes until almost tender.

7. Shred the chicken: Once the chicken has cooled, remove the bones and skin, then cut the meat into bite-sized pieces.

8. Add the chicken to the soup: return the chicken to the soup and bring to the boil. Season with salt, pepper and lemon juice.

9. Add firm vegetables: Add the prepared, finely diced vegetables (carrots, courgettes, peppers) to the soup and cook for just 3-5 minutes, until they are still slightly firm to the bite.

10. To serve: Pour the chicken soup into bowls, garnish with fresh herbs such as parsley or chives and serve hot.