Slice carrots to thick pieces. Trim and roughly chop the celery sticks. Quarter the onions.

Slice carrots to thick pieces. Trim and roughly chop the celery sticks. Quarter the onions.

Heat some butter in a pan and lightly fry the carrots, onions and celery.

Transfer to a pot, add the chicken pieces, and pour water to fully cover the chicken and vegetables. Add salt and whole pepper corns to the pot. Bring to boil without a lid on medium flame.

Slow cook for about 30 minutes till the meat starts to fall off the bone. Switch off.

Once this cools down a bit, strain the seasoned stock through a sieve and keep it aside. While straining try to remove as much as fat as you can. This seasoned stock is the flavoured soul of our soup.

Finely chop the cooked carrots, celery and onions. Using a knife and fork take off the meat and remove the bones from the cooked chicken. Slice the mushrooms to bite sized pieces.

Heat some butter and fry mushrooms.

Rinse the pot, pour the strained stock back in. Add fried mushrooms, and the sliced chicken and vegetables.

Bring to boil on low heat with the lid closed.

Check for seasoning. Add salt and pepper as required. Add finely chopped parsley.

Cook for a few minutes. Switch off.

Serve hot. Add a dash of lime just before serving to complete the flavours.