Ingredients

4	chicken drumsticks
2	potatoes
2	medium carrots
1	red capsicum
2	celery stalks
1	brown onion
	corn flour (to thicken as required)
	milk
	bacon
	fresh parley to serve
	salt and pepper to serve
	garlic bread to serve

Equipment

• large saucepan

Method

1. boil drumsticks until cooked - do not discard water - it forms the base of the stock
2. shred meat off drumsticks and set aside
3. peel and dice potato and add to chicken water and boil until just soft
4. crush potato (don't mash)
5. peel and dice carrots and add to pot
6. dice capsicum, celery and onion and add to pot
7. when all veggies cooked test thickness and add corn flour dissolved in water to thicken if necessary
8. return chicken to the pot
9. add milk 1 part milk to 3 parts stock
10. while soup is simmering dice bacon and fry until crispy
11. serve hot with garlic bread and fresh chopped parsley and bacon sprinkled on top, add salt and pepper to taste

Notes

will keep in fridge for several days and continue to thicken over time

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