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Chicken soup

By November 27, 2015 , , , ,

Who doesn't like a good chicken soup? Growing up this was always a leftover soup after Sunday dinner or if we had poached chicken for dinner during the week. It's also a good way to use up the excess meat from Sunday lunch or even thanksgiving.. I also keep the carcass once I've removed all the meat and freeze it for later to make stock with

1 Leek chopped
1 clove garlic chopped
1 celery stick chopped
1 carrot chopped
400g leftover roasted chicken meat, chopped
50ml cream
20ml crème fraiche
1 litre stock
Sprig thyme, stalk removed and chopped
5g parsely chopped
1 bay leaf
2 unpeeled potatoes sliced thinly or leftover roast potatoes
Salt and pepper
Oil for frying

Sauté the leek, celery, carrot and garlic until soft
Add the potato and chicken and cook for 1 minute
Add the stock and herbs and simmer for 20 mins
Remove the bay leaf before placing the soup in a blender
Whiz in a blender until smooth and return to the pan
Add the cream and crème fraiche and whisk through
Season to taste

For those of you making this in the Cook Expert
Fry off the leek, carrot, celery and garlic at speed 2A 95c for 10 minutes
Add the rest of the ingredients, bar the cream, crème fraiche, salt and pepper and turn on the soup function
When finished stir though the cream and crème fraiche and season to taste

Serve with either soda bread or sour dough bread

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