Chicken soup is a comfort food classic and especially good as the cold weather rolls in. This recipe uses homemade chicken stock to make this yummy soup as flavourful and satisfying as it can be (if you are pressed for time you can use pre-made organic chicken stock).
This ultimate chicken soup has all the classic flavours you would expect, with a splash of lemon juice to give it some extra zest.
Serves 10 – 12
Ingredients: Chicken stock
- Leftover bones and skin from a cooked or raw chicken carcass
- 4 celery stalks, chopped (include the top leafy parts of the celery stalks)
- 1 onion, chopped
- 1 large carrot, chopped
- 1 large sprig of parsley, chopped
- 1 large sprig of thyme, chopped
- 2 bay leaves
- Salt and pepper to taste
Ingredients: Soup
- 2 tbsp olive oil
- 800g skinless chicken breast and thighs
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 small onion, diced
- 5 garlic cloves, chopped
- 3 tbsp finely chopped parsley
- 2 tbsp finely chopped fresh rosemary
- 200ml dry white wine
- 1 litre liquid chicken stock
- 100 ml fresh lemon juice
- Salt and pepper to taste
Instructions: Chicken stock
- Put the leftover bones and skin from a chicken carcass into a large pot. Add the chopped veggies and herbs.
- Cover with water, add salt and pepper and bring to the boil
- Once the stock has started to boil, reduce heat to bring the stock to a simmer.
- Simmer partially covered for at least 4 hours, occasionally skimming off any foam that comes to the surface.
- Strain the stock through a fine mesh sieve to remove the bones, leaves and vegetables
- Once cooled you can decant your stock into jars for later use or you can use it straight away for whichever chicken dish you are preparing.
Instructions: Soup
- Heat olive oil in a large pot over medium heat and add carrots, celery, onion, and garlic.
- Cook until softened and golden brown.
- Add wine and cook until syrupy.
- Pour in chicken stock and add chicken pieces.
- Bring soup to the boil and then reduce the temperature to a low heat and cover the pot with a lid.
- Allow the soup to simmer until the chicken pieces are cooked through. This should take about 40 mins.
- Once the chicken is thoroughly cooked, remove the chicken pieces from the pot with a slotted spoon.
- Remove the bones and roughly chop the chicken and return it to the pot for a further 10 minutes.
- Stir in the parsley, rosemary, lemon juice, and add salt and pepper to taste.
- Serve with warm toasty rolls or your favourite side dish.
