Chicken Soup:
On these cold and frosty days I reckon a little comfort food is what we all need and there is nothing nicer than a bowl of heart warming homemade soup. This works best if you have cooked a whole chicken for dinner a day or two ago so you have a lovely meaty carcase to make chicken stock – just place all the bones along with a peeled and halved onion in a heavy saucepan for an hour and a half – bring to a rapid boil and then simmer gently – then you have your stock – let it cool and take off any fat that may settle on top of the liquid and strain remaining liquid through a sieve and dispose of bones.
Slice 2 leeks and 3 potatoes and cook in boiling water for 25 – 30 minutes or until the potatoes are soft. Add salt and pepper and a little Tabasco if you like a bit of a lift in your soup! In the meantime cook a chicken fillet or legs/wing on the pan and chop roughly – you may be lucky and have some meat left over from the whole chicken but I’m afraid that never happens in our house!
Whiz the potatoes and leek mixture which should have a very thick constituency, and gradually add the stock with a little white wine and cream or milk – season to taste, add chopped chicken and serve with nice homemade bread.
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