Chicken soup for the soul

Tasty and comforting

You’ll need –

• A roast chicken carcass (buy a ready-roasted (or roast it yourself if you have time) chicken from Morrison’s, have it with potatoes and vegetables with your flatmates, then use the bones to make soup – two meals for the price of one!)
• An onion, chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 2 cloves of garlic, crushed
• Single cream
• 2 chicken stock cubes
• Cornflour for thickening
• A bay leaf
• A pinch of sage and parsley

How to make your beautiful soup –

1. Put the chicken carcass in a large saucepan. Don’t be afraid to break it up so it fits in. Cover the carcass in cold water, add salt, pepper and the bay leaf and bring to the boil. Simmer for an hour or so.

2. Chop up your vegetables, onion and garlic and lightly fry over a low heat in a casserole dish or a frying pan.

3. When the leftover chicken has finished simmering, haul out the carcass and strain the liquid through a sieve.

4. Pick any remaining meat off the carcass and add to the liquid. This will add delicious texture to the soup and improve the flavour.

5. Add the vegetables and the sage and parsley to the chicken liquid and simmer for around an hour or until it seems ready. Before the end of cooking time, add a drop of cream and a pinch of cornflour to thicken as you wish.

6. Season with salt and pepper if needed and ladle into bowls.

Enjoy with hot crusty bread smothered in butter and start to feel its soothing effects. Add some spicy chilli powder to the soup when it's cooking and its medicinal effects on Fresher’s Flu will be even more improved.

Add Comment

You must log in to submit a comment.