Chicken soup – it’s good for the soul!
Normally I would use the leftover roast chicken to make stock andy my son always complains about the lack of actual chicken in the soup, so…. this time I used a whole fresh chicken. The result was awesome, plenty of ‘actual chicken’, in fact so much of it that I was able to make a chicken pasta dish and a hearty chicken pie! Now that’s great kitchen economics. I also used asian greens in my soup instead of the mandatory broccoli and spinach so that was another welcome change.
To make your stock:
1 whole chicken
1 sliced onion
1 chopped carrot
2 chopped celery stalks
A few bay leaves (4 or 5)
A spoonful of peppercorns
Add all to your soup pot, cover the chicken with water, bring to the boil and then simmer for one hour or longer if your have a bigger chicken. Remove the chicken and shred all the meat. Strain the stock ready for your soup. This produces alot of stock so I was able to use half and freeze half.
To make your soup:
Chicken stock
1 sliced carrot
1 diced onion
1 sliced celery stalk
A good handful of baby spinach
1 Bok choy – trim the base and then peel off the leaves slicing the larger ones lengthwise
Rock salt and black pepper
Chopped parsley to garnish
Chicken meat
Place required amount of stock into pot. Add carrot, onion and celery. Bring to the boil and then simmer for 10 mins. Add spinach, bok choy and enough chicken meat to suit. Simmer for another 5 minutes. Serve, add rock salt and black pepper and garnish with parsley. Buon Appetito!
