Chicken Soup

I wasn't going to post my chicken soup recipe, I mean, after all, there's got to be like a MILLION (said with the SA accent, not the Eastern states I'm looking at you Eddie Mcguire accent...  We have Ls in SA.  You should try them sometime...) recipes online, right?
About 11,900,000 results (0.32 seconds)
Ok.  Right.
But, I mean, how many of them have chilli in it?
About 5,180,000 results (0.28 seconds) 
Pfft.  What about garlic and chilli?
About 16,000,000 results (0.27 seconds)
... wait.  Why are there more with garlic and chilli, than with just chilli?
About 2,000 results (0.52 seconds)
That's better.
Ok, but what about people who put curry in it, too?
About 784 results (0.32 seconds)
Crap.
Ok, but how many people have a cute dog that eats any vegetables that fall to the floor while making the soup?
No results found for chicken soup recipe +chilli +garlic +curry  +"cute dog eating vegetables"
Right, I win.


So, really, this recipe is all about cleaning out your fridge.  You know those vegetables that are ... well, they're getting elderly.  In their twilight days.  Not quite had it, but definitely looking to move to an assisted living facility.
And as for chicken...  Normally I use a whole free range chicken.  But in honour of the clean out, I checked my freezer yesterday, and I had two free range chicken maryland...  Perfect.
And to this I added:
1 chilli
3 cloves of garlic
2 leeks
1 carrot
1 zucchini
2 stalks of celery (including leaves at the top, they're one of the best bits)
1/2 a bunch of parsley
1/3 cauliflower
1 head of broccoli
1 red capsicum
1/4 small chinese cabbage
1C of beansprouts (those nice ones you get in Chinese cooking, not the evil skinny alfalfa sprouts)
1T (approx) of curry powder (yes all right, the amount was actually "what I had left", there was no measurement)
1L of chicken stock (because I didn't start with 1 whole chicken and making my own stock...)

So, in my majorly large saucepan (which is not my gigantic stockpot, I didn't go that far, not having a full chicken) I fried up the leeks and chilli and garlic, until the leeks were starting to separate.  I added the chicken, and fried that for a little while too, just until the skin wasn't white.  It doesn't really matter, normally I just chuck the whole chicken in water to begin with.  So yes, you can skip the frying part...

And then I added all the vegetables, chopped up of course.  (yes, you can count that as "everything else aside from bean sprouts".)  And then the stock, a bit more water because I didn't have quite enough to cover everything, and the curry powder.

Bring it to the boil, let it boil for about 30-40 mins  however long you like really.  When the meat starts to come off the chicken by itself, and the vegetables are cooked, you're good.

Pull the chicken out of the soup, and put it in a large bowl.  The next step is VERY important.
Allow it to cool a bit before trying to remove the meat.  Or you'll end up with burnt fingers, which is why I'm trying to type this with bandaids on all my fingers.

Add the meat back to the saucepan, add the beansprouts, and bring it to the boil.

Serve!

If you want to add noodles, when you add the meat back in, you can add in some noodles and boil for a bit, but I don't like noodles, so I don't.

And yes, in case you were wondering...  This soup is a spectacular remedy for colds.