Classic Chicken Soup
|Prep time||1 hour|
|Cook time||3 hours|
|Total time||4 hours|
- 2 or 3 full chicken legs or thighs (* or a leftover cooked chicken or turkey carcus)
- 2 or 3 tablespoons extra virgin olive oil
- 2 or 3 whole or roughly chopped garlic cloves
- salt & pepper to taste
- 1 cup chopped onion
- 2 stalks chopped celery
- 1 large carrot chopped
- 2 or 3 heaped tablespoons chopped fresh parsley
- 2 dried bay leaves
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon poultry seasoning
- 3 heaped tablespoons fresh lemon juice (or roughly half a lemon freshly squeezed with seeds removed)
- salt & pepper to taste
For this soup recipe I am using roasted chicken parts made fresh, but it is a great soup to make with a leftover chicken or turkey carcus . Perfect go to soup when you have a cold!
|If roasting chicken, first season with about half of the olive oil, salt, pepper, and garlic cloves. Place parts in the oven and roast at 350 degrees for about 1.5 hours or until roasted brown and crispy.|
|Add remaining oil to large pot and warm to medium heat. Add celery, onion, carrots and parsley and cook until they are slightly softened. Add salt, pepper, bay leaf, poultry seasoning and mix well. Cook until softened.|
|Add chicken stock and water to vegetables and let simmer until the chicken is roasted. |
If I have roasted chicken parts, I will use the actual roasting pan to start the soup. This lets me get all the savoury brown bits form the roasting and adds a lot of flavour to the soup.
Once the chicken is done remove the skin and discard. Pour the stock with vegetables directly into the roasting pan. Bring to a boil and then turn down to medium low to simmer. Let soup simmer for 2 or more hours to allow the broth to thicken, become somewhat darker and more flavourful. Add lemon juice.
|Any meat that was on the bones will now also have loosened and be part of the soup. Once satisfied with broth will need to remove the bones and any parts you do not want to eat. |
This is a bit time consuming but necessary. You can pour through to a strainer with a large pot below to capture the broth, to ensure you get all bones and other parts of the bird you would not otherwise eat. Or you can use tongs to pick out the bones as they will be very hot. Once removing bones pour the remaining mixture of chicken and vegetables back into the broth.
|Allow to simmer for 15 minutes and season again with salt and pepper to taste if you wish. You can serve immediately or freeze for future use.|