Chicken Soup

We are all still sick, with coughs and runny noses all around. I decided to make my chicken soup. It's basically the same as my beef soup. You can cook this with or without noodles. Serve with Rice or Crusty bread or on it's own. I like to separate the broth from the soup, and put into my Coffee travel cup to drink at work, or hot in the car when I'm stuck in gridlock on the way. If you don't like bones in your soup you can use a thigh fillet. I find the Brest fillets don't have enough fat and the meat becomes dry and flavorless. This recipe serves about 4.

I
1 Tablespoon olive oil
apx 3 Chicken wings per person jointed
2 Large Carrots thinly sliced
4 Sticks of celery sliced
1 Medium Broccoli sliced up stalk and all
1 cup frozen or fresh peas
2 Large onions diced
2 Cloves of garlic thinly sliced
1 Chicken stock cube
1 Large pinch of salt
1 teaspoon chili powder or 2 Small dried chili's finely sliced with seeds
1inch chunk of ginger finely diced
1 large pinch of course ground black pepper or 1/2 teaspoon of fine ground pepper

M
1. Heat the oil on a high heat in a deep pot, and lightly brown the onions with the garlic.
2. Boil some water. In a small jug dissolve the stock cube in about 2 cups of water, and add to pot. Add all the rest of the ingredients.
3. Cover all the ingredients with water, stir and replace lid. Turn the heat down real low, and leave to simmer for at least an hour. You don't need to stir it or anything at this point, just make sure that the water isn't boiling.
4. When the meat is cooked through and the soup is a nice shiny golden brown, (if you want noodle soup now is the time to add your noodles and let them cook before you..) ladle into a bowl and eat.