Chicken soup

Ingredients (22)

• vegetable oil5 tbsp
• / 550g chicken pieces2 lb
• or 3 chicken carcasses broken into pieces2
• carrot and1
• stalk of celery1
• leek0.5
• onion1
• of garlic2 clove
• white peppercorns12
• parsley stalks6
• of butternut squash2 cup
• of cubed potatoes2 cup
• of celery1 cup
• onion1
• of carrots1 cup
• chicken legs4
• of olive oil2 tbsp
• chicken bullion cube1
• of tomato puree0.25 cup
• of short pasta1 cup
• of water6 cup
• salt and pepper

Method

1. 1

   This recipe gives a light chicken stock but if you want more depth or a good substitute for veal stock then try the Dark Chicken Stock Recipe.

2. 2

   In a large stockpot or pan heat the oil, add the bones or chicken pieces and stirring constantly lightly brown all over. Remove the chicken or bones from the pan and keep to one side.

3. 3

   Reduce the heat slightly, add the chopped carrot, celery, leek, onion, garlic and stir around in the juices for a few minutes. Add the bones or chicken pieces to the vegetables and cover with cold water.

4. 4

   Add the peppercorns, parsley stalks, and bay leaf. Bring to the boil and reduce the heat and simmer for 2 hours skimming frequently to remove scum and grease. DO NOT BOIL as this will make the stock greasy and cloudy in appearance.

5. 5

   Remove the stock pan from the heat and strain the stock through a large colander. Place the liquid into a large pan, bring back to the boil and reduce to strengthen the flavor or reduce by two thirds if freezing. Remove from the heat and leave to cool down, partially covered, in a cool place. Once completely cold, remove any fat or remaining scum from the surface.

6. 6

   Homemade Chicken Soup

7. 7

   Most chicken noodle soups use wide egg noodles, but I like to use macaroni because it’s easier to scoop up with a spoon, especially for children. If you’re not feeling the best to begin with, you want the act of eating your soup to be as undemanding as possible.

8. 8

   If you’re feeling very organized, prep the soup vegetables when you make the stock and add the carrot peelings, celery leaves and onion and garlic skins to the stock pot. For a stock with an incredible golden color, use a corn-fed chicken. Using my 5 1/2 quart (5.3 liter) Le Creuset pot, I get 3 pints (1.5 liters) of stock.

9. 9

   1 large whole chicken

10. 10

    3 carrots, scrubbed well but unpeeled and cut in half

11. 11

    3 celery stalks, cut in half (leaves included)

12. 12

    1 onion, unpeeled and quartered through the root end

13. 13

    1 head of garlic, cut in half around its middle to expose all the cloves

14. 14

    1 bunch of parsley

15. 15

    1 tablespoon salt

16. 16

    3 carrots, peeled and finely diced

17. 17

    2 celery stalks, cut in half lengthwise and finely chopped

18. 18

    1 onion, finely chopped

19. 19

    salt and freshly ground black pepper

20. 20

    2 or 3 garlic cloves, finely chopped

21. 21

    a few handfuls of cooked, shredded chicken

22. 22

    3 pints (1.5 liters) chicken stock

23. 23

    7 oz (200 g) macaroni (use more if you want a more substantial soup with less broth)

24. 24

    a handful of fresh flat-leaf parsley, chopped

25. 25

    crusty bread, to serve

26. 26

    In a large soup pot over medium high heat, preheat the olive oil. Season the chicken legs with salt and pepper to taste, add them to the hot oil and let them cook for a few minutes on each side or until golden brow, remove to a plate.

27. 27

    Add the water, tomato puree, bullion cube and the chicken legs, reduce the heat to low and let it cook for about 2 hours.

28. 28

    Remove the chicken from the pan to cool, once cooled discard the skin and shred the meat off the bone, set aside.

29. 29

    Using an emersion blender, blend the veggies until desired consistency, add the shredded chicken back in a turn the heat up to medium high, let it come to a boil and add the pasta.

30. 30

    Cook the pasta for about 10 minutes and adjust the seasoning before serving.