1 roast chicken carcass with about 350g/12oz meat left on it
2 bay leaves
Soup
1 Onion
225g/8oz Carrots
350g/12oz Potatoes
1 tbsp Sunflower oil
Salt and black pepper
150ml/1 quater pint of single cream
1 tbsp fresh chopped parsley
Instructions
For the stock, halve the celery sticks. Peel and
quater the onion. Put the chicken, celery, onion
and bay leaves in a large saucepan. Cover with
water and bring to boil.
Simmer for 1 hour. Strain the stock and pick and
meat off the bones. Chop finely.
Peel and chop the onion. Chop the carrots. Peel and
roughly chop the potatoes.
Heat the oil in a saucepan. Fry the onion for 5
minutes, or until softened. Add the carrots,
potatoes, chopped chicken and drained stock. Bring
to boil, reduce the heat and simmer for 30 minutes.
Transfer small batches of the soup muxture to a
food processor or blender. Process until smooth.
Rinse the pan. Return the soup to the pan. Stir
over a low heat until heated through. Stir in the
seasoning
(Step 5)
Stir the cream into the soup. Cook over a low
heat, stirring, until piping hot.
Remove from the heat. Sprinkle with parsley.
Originally Submitted
2/26/2010
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