Step 1

Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2

Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.

Step 3

Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.