Ingredients

• 2.5L chicken meat stock, divided
• 2kg pastured chicken (including neck and giblets)
• 3 cups chopped carrots
• 2 cups chopped onions
• 2 cups cubed squash
• 1 cup fresh parsley (or 1/4 cup dried)

Instructions

• Bring 500ml of the broth to boil and then add to crockpot. Add chicken; cook on low 6-8 hours or on high 3-4 hours.
• Let cool, then sort through and remove bones, placing broth, giblets, meat and skin in Vitamix. Blend until smooth.
• Meanwhile, in medium saucepan, bring 1L of chicken broth to boil. Add carrots, onions, squash and parsley. Lower heat to simmer and cook until tender.
• Buzz vegetables with stick blender until smooth.
• Stir in meat/broth mixture, and rest of the chicken broth. Bring to boil and remove from heat.
• Top with a teaspoon of yoghurt (optional)