Hey, if you are a food lover and want to eat some delicious food. Then This chicken soup recipe is an all-time family favorite. Best Nana’s Chicken Soup Recipe for you.
This wonderful chicken soup has been made in my family for centuries and has been handed down to me. I would like to share this wonderful, flavorsome, wholesome, warming and lip-smacking soup with you.
It is made with the stripped carcass of the chicken you enjoyed for Sunday lunch, with lots of yummy vegetables. You can really add anything you have leftover in the fridge as long as it isn‛t too strong tasting, like fennel.
Best stocks are made from bones that have been previously roasted. So using the chicken carcass from the Sunday roast, you are assured of a good rich stock.
Chicken Soup Recipe Ingredients:
- 1 chicken carcass
- 2 large onions or 3 small chopped
- 4 carrots cleaned and chopped
- 3 potatoes scrubbed and diced
- 1 stick of celery
- 1 bay leaf
- 2 cloves of garlic crushed or chopped
Chicken Soup Recipe Method:
Place the carcass in a large saucepan and cover the carcass with water. Add to this 1 roughly chopped onion and a carrot, plus the bay leaf. Place the pot on the top of the cooker and bring the whole thing up to the boil. Once boiling, turn the heat down and cover with a lid.
Leave to boil for 1½ hours. Turn off the heat and strain the stock into a large heatproof bowl using a colander in the top of the bowl to catch the carcass and vegetables. Remove the colander from the bowl place the colander over another bowl and leave to cool until you can pick up the carcass and remove any chicken remaining on the bones. Place the bones into another dish to discard. Sort through the remaining chicken and vegetables in the colander to make sure you have removed all the bones.
Then return the chicken and the vegetable in the colander to the stock and return all of it to the saucepan. Add the rest of the previously prepared vegetables to the stock and return to the heat. Add salt and pepper to taste and a teaspoon of Marmite.
Bring to the boil and then turn the heat down to simmer for about 30 minutes or until the new vegetables are tender. When this has been reached, remove from the heat. With a hand blender, blend the soup to a smooth creamy consistency. Return to the heat and bring back to boil, then serve with either crusty bread or toast.
Ladle into individual dishes. Sprinkle each dish with dried chopped parsley and serve with your chosen bread.
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If all the soup hasn‛t been used in this setting, you can save it by either freezing the remaining soup in a suitable container. Or transfer the remaining soup into a dish, cover, and store in the fridge for lunch on another day in the week. When reheating the soup bring to boil and boil rapidly for a few minutes to destroy any bacteria. Simmer for around 10 minutes before serving with toast or crusty bread.
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