Homemade Chicken Soup Recipe
This chicken soup is prepared using stock from the carcass of yesterday's
chicken meal making it super tasty and economical.
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|1 Chicken carcass
|2 medium onions
|2 medium carrots
|2 celery sticks
|2 medium tomatoes
|2 garlic cloves
|3 tablespoons (fresh) or 3 teaspoons (dried) chopped herbs. Use any available, we used parsley and thyme.
|1 medium potato
|1 tablespoon tomato concentrate (optional)
|Salt and Pepper to taste
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes (if
using stock cubes)
DIFFICULTY LEVEL: Easy
: One large pan, a sieve.
Break up the chicken carcase so that it will fit in the pan
Chop herbs if using fresh.
Chop the garlic cloves
Chop the onions
Chop the celery
Top and tail, then lightly peel and chop the carrots
Chop the tomatoes
COOK'S NOTES FOR YOUR CHICKEN SOUP
We have used vegetables that we had in the fridge at the time
of making the soup. Almost any vegetables can be used to add
flavour to the chicken soup stock, but don't add potatoes, these will be used to
thicken the soup in the final stages. The same goes for the
herbs, use whatever you have in the store cupboard.
We add a tablespoon of tomato concentrate in our recipe, this is
optional. It gives the soup a warm red colour which we like.
Most of the cooking time for this chicken soup recipe is taken up
making the stock and requires little or no attention. You can also make
the stock using water and stock cubes which reduces the cooking time by
two and a half hours
Recipe by Sue Mason.
Put the chicken bones and any leftover meat and skin
in a large pan and add 1.2 litre (2 pints) of water. Add the herbs
and vegetables, season with salt and pepper to taste. Add the tomato concentrate.
Simmer (just barely bubbling) the mixture for 2½ hours. Stir occasionally. If making your own stock is too time-consuming then add two chicken stock cubes to hot water to make the same amount of stock.
After the ingredients have simmered for 2½ hours,
pour the mixture through a sieve to remove all the solids.
You have now prepared a delicious chicken soup or stock which can be eaten as it
is. We prefer to thicken up the soup with a potato as shown in the next step.
Peel the potato and chop it into four pieces. Place them into the
stock and continue to simmer for another 35 minutes until the potato has softened.
Either mash the potato into the stock or use a food
blender. This will thicken the soup slightly. Taste and add any salt pepper to your taste.
Serve the chicken soup into warm bowls. If you have
any parsley or chives to spare, use them to garnish the soup.
Any bread goes well with this chicken soup, we served it with chopped French
bread as shown in the picture on the right.