CHICKEN AND YELLOW SPLIT PEA SOUP

Winter warmer, especially good for those feeling under the weather. 

PREPARATION TIME; 2 hours

COOKING TIME: 40 minutes

INGREDIENTS

1 Left over chicken carcass

Water

1 Large onion, coarsely chopped

2 Dried chillies

2 Bay leaves

2 Cardamom pods

4 Cloves

4 Potatoes, peeled and coarsely chopped

3 Carrots, peeled and coarsely chopped

1/3 cup Yellow split peas (Chana dal)

Salt to taste

Handful of parsley, roughly chopped

METHOD

To make the Chicken Stock

Place the left over carcass and the onion in a large saucepan. Cover with water. Throw in the whole chillies, bay leaves, cardamom and cloves. Bring to the boil, then cover reduce to simmer for at least an hour, until the broth takes some colour.

Remove from heat and leave to cool. I often leave this overnight. Remove all skin and bones from the stock, but be careful to pull off any remaining meat and return to the stock. Also remove the chillies, bay leaves, cardamom and cloves.

To make the Soup

Add potatoes, carrots and yellow split peas to the stock. Top up with water if needed. Bring to the boil, then cover and reduce the heat to simmer for 30 to 40 minutes, until the vegetables are soft and the soup has turned slightly cloudy. Add parsley and salt to taste.