Place the chicken carcass or stock cubes in a large saucepan with the vegetable stock and all remaining ingredients. Bring to the boil, cover the pan and simmer for 1-1.5 hours. Taste for flavouring and add 1 (additional) stock cube if necessary. Strain the soup through a colander to remove all bones, bay leaves and peppercorns.
Store Chicken Soup in a refrigerator when cool and use within 2 days.
Ingredients: (serves 4)
1 chicken carcass or 3 chicken stock cubes
1 litre vegetable stock
1 teaspoon mixed herbs
1 large onion, peeled and chopped
2 bay leaves
Salt and freshly ground black pepper