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 Chicken Soup Recipe

Chicken Soup picture
Click picture to enlarge
This chicken soup is prepared using stock from the carcass of yesterday's chicken meal. The stock can also be made from a stock cube but it never tastes as good as real stock.

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KEY POINTS

 Preparation Time:    Cooking Time:   (see cook's notes)
 How Difficult  Easy  Freeze?   Yes
 Servings

4 portions

NOTES FOR THE COOK
Some of the ingredients 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. an alternative recipe to this soup is our chicken and pasta soup which can be found here.

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

INGREDIENTS FOR CHICKEN SOUP

Ingredients How Much
Chicken carcass 1
Onions 2 medium
Carrots 2 medium
Celery sticks 3
Tomatoes 2 medium
Garlic clove 2
Chopped fresh herbs or dried if not fresh. Use any available, we used parsley and thyme. 3 tablespoons (fresh)
or
3 teaspoons (dried)
Medium potato 1
Tomato concentrate (optional) 1 tablespoon
Salt and Pepper 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 FOR CHICKEN SOUP

Creating the stock 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.

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.

 Chicken stock

 
Medium potato used to thicken the soup

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.

 Picture of chicken soup

CLICK HERE FOR MORE SOUP RECIPES
 

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