GOOD OLD CHICKEN SOUP (FOR COLD)

 Combine 4 (about 900g) chicken thigh cutlets, 1 large onion – chopped, 1 large carrot - peeled, 1 celery stick chopped, 2 large cloves garlic -  chopped, 2 tbsp chopped parsley, 2 sprigs thyme, 8 cups water and ½ tbsp whole black peppercorns in a large saucepan over medium-high heat. Bring to a boil. Simmer and cook, covered, for 40 minutes or until vegetables are very tender. Remove chicken meat from the bones and discard bones. Finely chop the chicken meat and add to the soup. Taste and season with sea salt.