Cheer up chicken soup

Preparation time: 10 mins

Cooking time: 1 hour 50 minutes

Serves 4

• 6 skinless chicken thigh cutlets

• 3 carrots, peeled, sliced into 1cm‐thick rounds

• 2 sticks celery, stalks thinly sliced, leaves roughly chopped

• 1  brown onion, finely chopped

• 2  cloves garlic, smashed, plus extra

• 1 clove, finely grated

• 10 black peppercorns

• 4 sprigs at‐leaf parsley, plus extra leaves, to garnish

• 1 Tbsp apple cider vinegar

• 1 handful baby spinach, shredded

• Sea‐salt akes and freshly ground black pepper, to season

• 1⁄4 cup watercress sprigs

• 1⁄2 long red chilli, thinly sliced (optional)

• Lemon wedges, to serve

Step 1 Arrange chicken in a large heavy-based saucepan.

Step 2 Add carrots, celery, onion, garlic, peppercorns, parsley sprigs and apple cider vinegar.

Step 3 Fill with water until level is 3cm above ingredients. Put lid on and bring to a simmer over a medium heat. STEP 4 Reduce heat to low and simmer gently for 11⁄2 hours.

Step 5 Remove pan from heat. Remove chicken from pan and set aside on a plate for 10 minutes to cool slightly.

Step 6 When cool enough to handle, shred meat off bones. Return pan to heat and add shredded meat to stock mixture. Stir through spinach and extra garlic and season.

Step 7 Ladle soup into serving bowls and top with extra parsley, watercress and chilli (optional). Serve with lemon wedges on the side.