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1
Strip all the meat you can from the carcass, shred and put aside.
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2
Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little.
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3
Cover with water (approx 2 liters) and add a capfull of organic apple cider vineger.
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4
This leeches the calcium out of the bones.
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5
Bring to the boil and simmer for at least half an hour.
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6
Meanwhile, peel the vege and cut into 1cm dice.
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7
I threw the peels into the stock along with the end of the celery you don't use and some of the celery leaves to give it more flavour and nutrients.
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8
I also added the magic dust from this site as it's an amazingly tasty seasoning.
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9
Finely slice the parsley stalks and the bacon.
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10
Fry bacon in pan over med heat until golden and crispy.
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11
Set aside, leaving pan on the heat.
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12
Add your vege and parsley stalks to pan of bacon fat and cook for approx 25 mins until soft, stirring regularly.
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13
Pour the stock through a sieve into the vegie pan.
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14
Add the corn and leftover chicken, then bring to the boil and simmer for 5 minutes.
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15
Use a stick blender or processor to blitz a quarter or more of the soup until smooth.
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16
Return back to pan, leaving the rest chunky.
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17
Remove from heat and add the cream and season to taste.
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18
Serve topped with crumbled bacon and parsley leaves.
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19
Delicious dunking my savoury muffins into this
