One of the natural by-products of roast chicken is chicken soup. Another roast chicken, another batch of chicken soup. I tend to make a relatively small batch of soup. One of the reasons making soup gets a bad name is because we tend to make a bucket of soup and then get tired of it.
This is an easy recipe but not a quick recipe -- although most of the time you are ignoring it.
- The remains of a roast chicken. Ours usually has the wings and a leg or two left on it. The more meat left on it, the more meat your soup will have.
- 1 large carrot cut in 2 inch pieces, wider parts split in two
- 1 or two stalks of celery cut in 2 inch pieces
- 1/2 a medium onion cut in quarters
- a handful of fresh parsley
- 2 or 3 bay leaves broken into pieces. If your bay leaves have been sitting around for awhile, use more of them.
- Salt & pepper.
- Water to cover.
- 2-3 cups chopped vegetables of your choice, e.g. carrots, celery, mushrooms, bell peppers, etc.
- 2 servings of a starch, e.g. noodles, potatoes, rice, dumplings, gnocci.
- More salt and pepper if needed.
- Break the chicken carcass into pieces, breaking a few bones in the process.
- Place the broth ingredients in a large saucepan or stock pot and cover with water.
- Bring to a boil and simmer for 2 hours.
- Let cool until safe to refrigerate.
- Refrigerate until cold -- I usually do this overnight.
- Scoop the fat off the cold broth and discard.
- Remove the large pieces from the broth and put aside.
- Strain the broth through a mesh strainer to remove the rest of the solids.
- Rescue the meat from the solid pieces and return it to the broth.
- Discard the rest of the solid pieces, they have given their all to the broth.
- Bring the broth and meat back to a boil and add the chopped vegetables and starch. Note: you may want to stagger adding these ingredients depending on how long they need to cook. I like to put the starch in raw so it soaks up some of the broth and thickens the soup.
- Simmer until everything is done to your liking.
- Adjust the seasoning. You may need to add more salt at this point.
You may be starting to note a lack of tomatoes in this blog. Yes, you could add a can of tomatoes to this soup and in previous years I may well have. But I am now allergic to tomatoes and use them very sparingly. I'm also allergic to onions but there are some things I am unwilling to give up!