Chicken Clear Soup

Try this recipe on a cold and windy weekend to warm your heart. It's a dish that will take a little longer time to cook on stove, but very little time off your schedule! :)

Ingredients:
1 whole chicken
2 medium sized carrots, cut in big chunks
5 celery stalks, cut in big chunks
1/2 leek
2 bay leaves
One bunch cilantro stalks
10-15 thyme leaves stems
2-3 tbsp peppercorn, lightly crushed
5-6 cloves
Salt to taste
Chopped cilantro leaves for garnish
Water

Method:
1. Tie bay leaves, cilantro stalks and thyme leaves in a small bundle.
2. In a big stock pot, place sliced carrots, celery stalks, leek, herb bundle, peppercorns and chicken with skin on(pat dry the chicken with paper towel before using it).
3. Fill the pot with with water until the chicken is barely covered, no more(otherwise soup will not be flavourful).
4. Bring the water to boil and then lower the heat. Partially cover the soup with a lid and simmer the soup for 90 minutes on medium to low heat such that there is a constant gentle simmer.
Note: You can remove the white scum that forms on the top of the soup during the initial boil.
5. After 90 minutes, take out the cooked chicken carefully in a big plate. Strain the soup and set aside. Check the soup seasoning for salt, pepper and thyme. Adjust seasonings according to taste.
6. Remove the meat from the chicken bones and put the bones back in the soup. Bring the soup to a boil and then simmer with a lid on for another 40 minutes.
7. Strain the soup through a paper towel to remove any access fat and serve hot!