Spoon away the layer of fat from the
surface of the stock, then bring the stock to the boil in a large
saucepan. Reduce the heat, then add the potato, carrot and leek to the
stock and simmer for
10 minutes, or until the vegetables have softened.
Add the peas and green beans, then simmer
for another 15 minutes.
Pull the skin off the chicken, then tear
the flesh from the bones and cut it into bite-sized chunks.
Add the chicken to the soup, along with
the cayenne pepper, and season well with salt and freshly ground black
pepper.
Simmer the soup for 10 minutes or until
the chicken is warmed through.
