CHICKEN SOUP FOR RECIPES

CHICKEN SOUP RECIPES - BBC GOOD FOOD

Chicken soup recipes - BBC Good Food image

Warm up with a bowl of this classic comfort food.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES

Chicken soup recipe | Jamie Oliver recipes image

This super-comforting broth is great for using up leftover roast chicken.

Total Time 1 hours 40 minutes

Yield 6

Number Of Ingredients 14

Ingredients

2 onions
6 carrots
6 sticks of celery
2 fresh bay leaves
4 whole peppercorns
1 free-range roast chicken carcass with leftover chicken attached
1 large knob unsalted butter
olive oil
2 cloves of garlic
4 shallots
a few sprigs of fresh flat-leaf parsley
200 g baby spinach
2 handfuls seasonal greens such as kale, cavalo nero
1 lemon

Steps:

1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
6. Add the carrots and celery and cook for a further 5 minutes.
7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

Nutrition Facts : Calories 402 calories, FatContent 17.7 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 47.7 g protein, CarbohydrateContent 13.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 1.1 g salt, FiberContent 2.6 g fibre

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From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 462 calories per serving

1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

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Category Lunch, Soup
Cuisine British
Calories 339 calories per serving

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CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES

This super-comforting broth is great for using up leftover roast chicken.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving

1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
6. Add the carrots and celery and cook for a further 5 minutes.
7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

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CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…

1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
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