| Chicken Soup Recipe |
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Most of the 3 hours for this recipe is taken up making the stock and requires little or no attention.
KEY POINTS
| Preparation Time: | 10 mins | Cooking Time: | 3 hrs 10 mins |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 portions |
NOTES FOR THE COOK
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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 stock, but not potatoes which will be used to
thicken the soup in the final stages. The same goes for the herbs, use what you have. |
We add a tablespoon of tomato concentrate in our recipe, this is optional. It gives the soup a warm red colour which we like.
INGREDIENTS
| Ingredients | Metric | Imperial |
| Chicken carcass | 1 | 1 |
| Onions | 2 | 2 |
| Carrots | 2 | 2 |
| Celery sticks | 3 | 3 |
| Tomatoes | 2 medium | 2 medium |
| Garlic clove | 2 | 2 |
| Chopped fresh herbs or dried if not fresh. Use any available, we used parsley and thyme. |
3 tablespns (fresh) or 3 teaspns (dried) |
3 tablespns (fresh) or 3 teaspns (dried) |
| Medium potato | 1 | 1 |
| Tomato concentrate (optional) | 1 tablespoon | 1 tablespoon |
| Salt and Pepper | To taste | To taste |
COOKING EQUIPMENT
1 large pan
PREPARATION
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
Method
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Put the chicken bones and any leftover meat and skin
in a large pan and add 1 litre (2.2 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 |
| 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. |
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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 soup, we served it with chopped French bread as shown in the picture on the right. |
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