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

For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.



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

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
Print this recipe
Method

For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.

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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

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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/

Fish Online
http://www.fishonline.org

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  • 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