Chicken Soup or stock

By Mrstilly

Never waste a chicken carcass! Make a soup to eat or a stock to freeze.

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Approved byThe Chef ABC soup

Chicken and chilli soup

Ingredients

1 chicken carcass
(extra uncooked chicken breast may be added if carcass has no leftover chicken on it)
1 large onion
Any selection of vegetables (but I use carrot, leeks, pak choi or any cabbage, cauliflower, broccoli)
1 x organic chicken stock cube
Water to cover carcass
Pepper to taste (at least a pinch)
1 tablespoon double cream (optional)

Details

servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Remove as much chicken from the carcass as you can and store in the fridge. Break up remaining carcass into four pieces, place in a large lidded stewpot or saucepan and cover with water. Bring to the boil, then turn down heat until it is still bubbling bot not boiling. Let it cook for 15-20mins.

Step 2

If you just want stock, turn off heat after 20mins, let it cool, remove obvious bones and then strain the stock through a sieve (to catch any small bones that may have sheared off the carcass) into the container you will use to freeze the stock in. If you intend to use the stock for soup at a later time, add the picked off chicken meat to the stock when it is cold and freeze them together.

Step 3

To make soup, while the stock is cooking, roughly chop all the vegetables you wish to add to your soup. When stock has cooked for 20mins, remove obvious bones then strain stock through a sieve into another container to remove any small bones. Return stock to stock pot and add the chopped veg, stock cube and pepper. (Add cubed, uncooked chicken if required at this point. Bring to boil and simmer until all the veg is cooked and soft (approx 30mins). After 15mins of simmering, add the cooked chicken you picked off the carcass at the beginning of the process.

Step 4

Allow soup to cool. If you want a "smooth" soup, liquidise it in batches and then return all batches to the stew pot to re-mix and then add double cream and mix in thoroughly. If you want a "chunky" soup, liquidise half the contents and return to the pot of un-liquidised soup. The liquidised half will thicken the soup. Add cream and stir in thoroughly..

The amount of vegetables to use should be no more than can be covered by the stock created. If you add too many veg, just top up with water to cover.
This soup will last for three days in an airtight container stored in the fridge.