Chicken & vegetable soup
This soup is a great heart warmer. I like it a day or two after we’ve had a roast chicken dinner – the carcass makes good stock and the manually recovered meat – the good bits, get thrown into the pot giving extra texture and flavour. I’ve just used root vegetables, for the base, the earthiness works and the nutmeg and thyme add an aromatic twist.
Servings:
Ingredients
- 50 grams Butter
- 1 whole Onion peeled & diced
- 2 whole Carrot peeled & sliced
- 2 whole parsnip peeled & sliced
- 300 grams Potatoes peeled & diced
- 3 cloves garlic peeled,roughly chopped
- 2 stock cubes chicken stock 450ml
- 100 grams chicken bits of carcass work best
- 3 grams nutmeg 1/2 teaspoon
- 5 grams Thyme 1 teaspoon
- 1 Bay leaf
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Prep Time: 20 minutes
Cook Time: 2 hours
- Helps to prepare stock from carcass first - simmer for 3 hours with bay leaf, a few peppercorns and an onion. Allow to cool, then strip carcass of trimming and refrigerate both.
- Peel vegetables and chop roughly. Melt butter in large saucepan then add diced onion and sauté until opaque.
- Throw in chopped vegetables, coating with butter. Add a cup of stock and cover, turning heat to low, for 30 minutes stirring often. Add remainder of stock and cook on low heat for an hour and a half or until vegetables are soft.
- Liquidise the soup then return to the saucepan. Add chopped chicken, nutmeg and Thyme and season with salt and pepper. Leave to stand for 10 minutes then serve.
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