1Wash and rinse the carrots thoroughly. Do not peel. Remove root hairs. Set aside.
2Remove the skin and any visible fat off the chicken carcasses and chicken breasts.
3Blanch the chicken pieces in a pot of boiling water until there is no visible blood.
4Drain and rinse the pieces of chicken. Set aside.
5Bring four litres of water to a boil. Add ginger and white peppercorn. Add blanched pieces of chicken.
6Add celery and bring soup to a boil.
7Remove carrot tops. Break carrots into thirds.
8Add carrots and potatoes to the soup.
9Once soup comes to a boil, turn the heat down to low and simmer for 45 mins. Then add the onion and tomatoes. Boil for 10 mins. Soup is ready to serve.