This soup is quick and easy to prepare. It is based on a simple stock made from chicken wings, which can be ready in just 30 minutes. You could abo use the more traditional stock from the Chef’s techniques.
Add the leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns and clove to a large saucepan. Pour in 1.5litres water to cover and bring to the boil, then turn down the heat and simmer for 30-35 minutes. Skim frequently for a clear finish.