My Roast Chicken Soup!

Jeez I haven’t written in ages! But I miss it. I know I always say this too, but I am going to try my best with it. Anyway I’ve got a super easy chicken soup recipe for you. And it is so yummy. I’ve recently been ill so I wanted some goodness in my body and something I could handle on a sore throat etc. Obviously I made this for Jax and I but I’ve adapted it to serve 6 people! If theres less of you, half the measurements.

Ingredients:

• Medium chicken carcass (or roast before if not)
• Veg (I used carrots, parsnips, leeks and onions)
• Enough water to cover the carcass of the chicken (about 1litre – 1.2litres as it reduces)
• Chicken stock cube
• Plain Flour (2 TBSP)
• Knob of butter for frying
• Herbs, crushed garlic and salt & pepper
• 600ml milk

 

How To Make:

• Roast the chicken if you haven’t already. Season it well with mixed herbs, salt, pepper and crushed garlic or garlic granules and a little bit of oil (I use rapeseed).
• Take off all the chicken once cooked and put aside. Remove the skin too.
• Put the carcass in a pan and cover with cold water.
• Add the green ends of the leeks – roughly chopped, roughly chopped carrot, salt and pepper and the stock cube.
• Bring to the boil and then let it simmer for an hour. Remember to check it often as it reduces quite quickly! If it does, add more water.
• After an hour, drain the stock into a jug using a sieve and put to one side. Discard the bones and veg etc from the sieve.
• In a deep pan, add the knob of butter, the onions, rest of the leeks, carrots, parsnips and whatever else you decide to use.
• Cook until soft but not too brown and then add the flour. Give it a good stir.
• Add the milk to the stock mixture and stir that. Then slowly add to the deep pan of veg. Make sure you stir well as you don’t want it lumpy.
• Stir occasionally for 15 minutes and then add the chicken. If you want it runnier, add more water, if you want it thicker, let it simmer for a bit longer whilst stirring.
• Serve in a bowl and add some more chicken for the top and some salt and pepper to taste.
• Et Voila, you’ve got yourself a scrumptious chicken soup! You can keep this in the fridge for 3 days and also freeze it. Which is so handy. You can also freeze the stock!
• I hope you enjoy as much as I did :)

 

I’d love it if you followed me on here and my other socials. Links below.

Lots of love, Jeorgia!xxx

INSTAGRAM | YOUTUBE | TWITTER | FACEBOOK | PINTEREST

 

Advertisement