- 1 [3-pound / 1.4-kg] chicken, into parts
- 12 cups [3 L] water [or more if needed]
- 6 cubes chicken broth concentrate
- 1 bay leaf
- 1/2 teaspoon [2.5 mL] thyme
- 4 peeled medium potatoes, diced
- 2 cups [500 mL] peeled carrot dices
- 2 cups [500 mL] chopped cabbage
- 1 tablespoon [15 mL] Worcestershire sauce
- 1 tablespoon [15 mL] soy sauce
- 1/2 teaspoon [2.5 mL] poultry seasoning [optional]
- 1 tablespoon [15 mL] vegetable oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- Salt and pepper, to taste
- Transfer chicken parts into a large casserole.
- Pour in enough water to completely cover chicken pieces.
- Add chicken broth concentrate cubes, bay leaf and thyme.
- Bring to a boil, lower heat, cover casserole and leave to simmer for 1 hour.
- Transfer chicken pieces into a large bowl; leave to cool slightly.
- Skin then bone chicken parts reserving chicken meat only.
- Add potato and carrot dices, chopped cabbage, Worcestershire sauce, soy sauce and, if desired, poultry seasoning to chicken broth.
- Heat vegetable oil into a medium frypan; melt chopped onion over medium heat until translucent.
- Mix in and soften chopped celery stirring.
- Add vegetables to hot chicken broth.
- Leave to simmer to soften all vegetables.
- Keep warm until ready to serve.
- Salt, pepper, remove bay leaf, and serve.