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Chicken and Vegetable Soup

Recipe

This perfect winter warmer makes the most of those leftovers.

Serves: 2 people   |   Prep time: 15   minutes   |   Cooking time: 50 minutes

British   |   Starter

  

Ingredients

  • 1 Chicken Carcass
  • 1 Red Onion, chopped into small chunks
  • 1 Brown Onion, chopped into small chunks
  • 3 Garlic Cloves, finely chopped
  • 2 Celery Sticks, sliced
  • 100g Chantenay Carrots, chopped into small chunks
  • 100g Miniature New Potatoes, quartered
  • 50g Chestnut Mushrooms, quartered
  • 15ml Olive Oil
  • 1 Chicken Stock Cube
  • 750ml Water
  • Sea Salt and Black Pepper
  • 2 tsp Paprika
  • 50ml Double Cream
  • 2 Bake-at-Home Baguettes

  

Method

  1. Heat the oil in a large saucepan and add all the vegetables, cooking for a few minutes to slightly brown.
  2. Add the water and crumble in the stock cube.
  3. Add the paprika and season with salt and plenty of pepper.
  4. Bring to the boil, cut the carcass in half and place in the pan.
  5. Bring back to the boil, then cover and simmer for 40 minutes.
  6. Drain through a colander.
  7. Put the liquid and the vegetables back into the pan, watching out for any small bones.
  8. Pre-heat the oven ready to bake the baguettes as per the directions on the pack.
  9. Once the carcass has cooled down, pick off all the meat and add to the pan.
  10. Add the cream, check the seasoning and gently heat through.
  11. Bake the bread and serve alongside.