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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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Chicken Soup in a bowl

INGREDIENTS                         

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

FREEZE

? Yes

SERVINGS

: Four

COOKING EQUIPMENT

: One large pan, a sieve.

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

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 .

RECIPE INSTRUCTIONS

STEP 1

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.

 Chicken and vegetables simmering to make stock

STEP 2

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 

STEP 3

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.

Potato 

STEP 4

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.

Chicken Soup served in bowl with crusty bread 
1 RATINGS GIVEN - AVERAGE 5 star rating
5 star rating
18 October 2012
From: SkiptonNeil
Wow that tasted great. If you want good soup then I definitely recommend giving this one a try. I did use the leftover chicken cos it would been thrown away if not. I also added runner beans which would only last a day or so longer. Thanks for the recipe, it's in my recipe book!
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Copyright 2006 - 17 David Marks. All rights reserved.