Chicken garden soup

Chicken Soup

Serves 6

  • 6 carrots

  • 6 sticks celery

  • 2 onions, peeled and roughly chopped

  • 2 bay leaves

  • sea salt

  • freshly ground black pepper

  • 4 whole peppercorns

  • 1 higher-welfare roast chicken carcass, with leftover chicken attached

  • 1 large knob butter

  • olive oil

  • 2 cloves garlic, peeled and finely sliced

  • 4 shallots, peeled and finely sliced

  • a few sprigs of fresh flat-leaf parsley, leaves picked, stalks finely chopped

  • 2 handfuls seasonal greens, such as kale or cavalo nero, washed and shredded

  • 200 g spinach, roughly shredded

  • 1 lemon

Wash 2 of your carrots and 2 of your celery sticks and roughly chop them. Add them to a large saucepan with the onions, bay leaves, peppercorns, a pinch of sea salt and the chicken carcass. Fill the pan with cold water so that everything is covered, then place on the heat and bring to the boil. Reduce the heat to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.



About 20 minutes before your stock is ready, crack on with the base for your soup. Peel your remaining carrots, wash your remaining celery, and slice them nice and evenly, about ½cm thick. In another large saucepan on a low heat, melt your butter with a good lug of olive oil. Add the garlic, shallots and chopped parsley stalks and cook for 5 to 10 minutes until soft but not coloured. Add the carrots and celery and cook for a further 5 minutes.



When your stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass. Strain your stock through a sieve into the pan with your softened veg. Bring to the boil then simmer for 20 minutes. Add your seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute. Finish the soup by squeezing in the juice of your lemon, then taste and adjust the seasoning if necessary. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good bit of freshly ground black pepper.

Nutritional Information

Chicken garden soup

Really warming and wholesome with lots of veg

More Chicken recipes ->
0 foodies cooked this
What a cracking, comforting chicken soup this is, and great for using up roast chicken leftovers
Serves 6
1h 40m
Super easy
Method

Even the chicken carcass can be used as the base for a lovely and satisfying meal – I've used it here to make stock. Adding just a few extras will result in a comforting soup.

Wash 2 of your carrots and 2 of your celery sticks and roughly chop them. Add them to a large saucepan with the onions, bay leaves, peppercorns, a pinch of sea salt and the chicken carcass. Fill the pan with cold water so that everything is covered, then place on the heat and bring to the boil. Reduce the heat to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.

About 20 minutes before your stock is ready, crack on with the base for your soup. Peel your remaining carrots, wash your remaining celery, and slice them nice and evenly, about ½cm thick. In another large saucepan on a low heat, melt your butter with a good lug of olive oil. Add the garlic, shallots and chopped parsley stalks and cook for 5 to 10 minutes until soft but not coloured. Add the carrots and celery and cook for a further 5 minutes.

When your stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass. Strain your stock through a sieve into the pan with your softened veg. Bring to the boil then simmer for 20 minutes. Add your seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute. Finish the soup by squeezing in the juice of your lemon, then taste and adjust the seasoning if necessary. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good bit of freshly ground black pepper.

Nutritional Information Amount per serving:
  • Calories 423 21%
  • Carbs 15.7g 6%
  • Sugar 12.6g 14%
  • Fat 25.4g 36%
  • Saturates 7.4g 37%
  • Protein 29.5g 66%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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