Chicken Soup Recipe

Before the remains of Cedric go in the slow cooker tomorrow morning as the base for a soup has anyone got any interesting Chicken Soup recipes?

I fancy doing something different other than my stock recipe*










* treetreetreetree pun intended

 

Marley you're a star! Only need to grab some mushrooms first thing then away we go. I'll add some noodles and get the breadmaker on too

Looking forward to tomorrow evening's feast already and I've not long finished eating

 

My chicken soup takes two days to make. First day, get a whole chicken, a boiler not a roaster kind is best. Put chicken in a good size pot with water to cover it. Throw in the water, salt, course cut carrots, course cut out side of the celery stock, thyme leaves, wedged cut onion, and after the water comes to a boil turn down and simmer for a good 4 hours. Yes---4 hours. What you want is the good juices from the bones to also come out.

Ok, now remove from stove, let cool a little so you can handle it. Carefully take the chicken out with whatever you can find and place just the chiken in a big bowl. Strain the liquid (chicken stock) into a bowl, put bowl in the fridge, eat those veggies if you wish then. Put the chicken in the fridge.

Next morning, take the chicken out of the fridge, now, with another bowl for the good meat, clean chicken off the bone, discarding the skin and the bones, put the good meat in another bowl. Take the chicken stock out, discard the yellow fat layer. Put the stock into a pan on the stove, put the good chicken meat in the pan, put in nicely small chopped raw carrots in the pan, throw in a handfull of noodles. And simmer about 30 mins.
Taste for salt and pepper.
And there you have it. Homemade Chicken soup.

 

cut the chicken into pieces

add into a pot with plenty water and add celery, chopped onion, chopped carrots and boil for a few hours ... until you have enough stock to make enough soup for your needs

remove the chicken and cut a few pieces into strips ...

strain the broth to remove the vegetable pieces and add the strained stock back to the pot

add a handful of rice and the chopped chicken pieces, salt to taste and plenty fresh ground black pepper

simmer until the rice is cooked/soft

in a bowl, add 3 eggs and whisk till well beaten ... add the juice of a fresh lemon to the egg ...

remove the hot soup from the heat, and add a ladel of the hot soup (slowly) to the beaten egg and lemon in the bowl

mix slowly, then slowly pour the egg mixture into the pot with the hot soup whilst stirring ...

taste and add more salt or pepper ... you can add more lemon juice if needed

the trick is once you add the egg mixture to the soup, you have to remove the soup from the heat or else the egg curdles

this is based on a greek recipe called egg and lemon soup ...

don't reheat the soup after the egg has been added, but can be eaten cold aswell

 

I just break up the carcass of a roast chicken, throw it in a pot with some veggies and simmer until any remaining meat has fallen from the bones. Once that's happened, remove the bones, allow liquid to go cold and remove the fat from the surface - if you want a thicker soup (or don't like 'bits' in it), just blitz it in a food processor.

 

Ditto - with the adjustment that, IMHO, there's an awful lot of meat that can be picked off the bones once the simmering is completed.

Normally I would boil the carcase first, remove the meat and then add the veg., Bring to the boil and then Simmer until the veg is full cooked.
Eat with copious amounts of fresh crusty bread - for dipping

 

'Schmaltz'. Animal fat, and also sentimental tosh!

 

Well this went down an absolute treat today with some nice home made bread.

My usual recipe is chicken with onion, celery and whatever other veg is to hand. I found with this that the sherry, mushrooms, bacon and oil altogether added the twist that I was looking for.

Recipe definitely added to the post Sunday Roast Soup Repertoire!