Depending on how big your pan is, I make it in a big soup/stew pot.
Makes enough for 8+ people or enough for 2 days for a family of 3-4.
2kg Chicken thighs,
1-2 packs of Celery,
8 large carrots,
1 bag of potatoes,
1-2 Tins of Chickpeas,
2-4 Batchelors or Graces chicken noodle soup mix, (depending on size of pan, 2 for a large pan, 4 for a big soup pan).
2 cloves fresh garlic/garlic powder and a large teaspoon of butter,
Black pepper for seasoning,
Kettle full of boiled water.
Cornflour to thicken the stock.
Melt the butter in the pan, add the garlic, add the chicken thighs, skin on still.
Lightly fry the chicken thighs in the pan, once all the chicken is lightly browned off pour boiled water in to the pan, cover all the chicken, leave it to simmer on a low heat for around 30 minutes, but, check if the water is still covering the chicken.
While the chickens cooking prepare all the veg,
Wash and chop the celery in to thick chunks,
Peel and cut the carrots in to thick chunks,
Peel the potatoes, you need to cut them in to roast potato size,
Drain and rinse the chickpeas,
After around 30 minutes take all the chicken thighs out of the pan, turn the heat down,
Remove the skins and pick the chicken off the bone, remove any bits you wouldn’t eat, the veins/nasty bits lol. (Usually feed these bits to the dogs).
Put all the good pieces of chicken back in the pan,
Add the carrots, celery and chickpeas.
Top the pan right up with boiled water. (enough to cover everything),
Give it a good stir,
cook for 10 minutes then add the potatoes,
Add 2 heaped teaspoons of black pepper, stir it in, leave it to cook for about 15-20 minutes (potatoes need to soften but not too soft).
Add the packets of chicken noodle soup, give it a really good stir through and leave it on a medium heat for 10 minutes,
If the soup isn’t thick enough mix in some cornflour until it’s thicker,
Soup is ready to dish up once it’s thickened up.