Step 1

Put the whole chicken in a large pan and cover with water and add the bay leaves. It will take about six to eight cups of water to cover the chicken.

Step 2

Bring the pot to the boil and then simmer with the lid on for about an hour, you can skim off the foam and scum from the top of the water as you go.

Step 3

While the soup is simmering prepare the onion, carrots and celery as directed.

Step 4

After the chicken has been cooking for about 50 minutes heat the oil in a second pan (large enough to accommodate the soup) and gently saute the onion, carrots and celery for about five minutes.

Step 5

Add the broth from the chicken to the pan with the vegetables and let it simmer on a medium heat for a few minutes.

Step 6

When the chicken has cooled enough to handle, peel the skin off and tear the meat off the bones and add it to the soup, then season with salt and pepper.