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Chicken soup for the soul

By November 27, 2015 , , , ,

When it's cold and wet outside and looking out the window just chills you to the bone. 
What is more warm and comforting than a good bowl of chicken soup? It's also a good way to use up those leftovers 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. 







Chicken Soup

1 Leek chopped
1 clove garlic chopped
1/2 celery stick finely chopped
1/2 carrot chopped
Leftover Roasted chicken breast or thighs, chopped
50ml cream
50ml crème fraiche
500ml 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

Serve with either soda bread or sour dough bread

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