CHICKEN SOUP

SERVES 4

Put 6 skinless chicken thighs, a chopped onion, 2 chopped garlic cloves, 4 peppercorns,

1 cm piece grated root ginger, 3 peeled chopped

4 chopped sticks, 1 cinnamon stick, 1 sprig of thyme, chopped parsley and 1.2 litres chicken stock into a saucepan and bring to the boil. Reduce the heat to medium and cook for 45-50 minutes or until the and are tender. Discard the cinnamon stick and remove the

with a slotted spoon. Take out and discard the bones, then cut the into large bitesized strips and return to the soup. Season to taste and serve.