Homemade Chicken Soup
Simple, filling and full of flavour.
Homemade chicken soup is the perfect warmer for a winter's day.
This recipe allows for a whole chicken or is also perfect for using up the carcass after the Sunday roast.
Ingredients
- 1 whole chicken
- 5 carrots
- 500g of sweetcorn kernels
- 1 large onion
- 1/2 teaspoon dried thyme
- water (to cover)
- salt and freshly ground black pepper to taste
- Chicken stock cube (optional)
- Sprig of parsley (optional)
Procedure
- Place the chicken into a large pot.
- Cover with cold water.
- Heat and simmer, uncovered, until the chicken meat falls off of the bones.(approx 2 hours)
- Sieve the stock into soup pot (another saucepan) and set aside while you clean the chicken carcass.
- Pick the meat off of the bones. Discard the bones and add the shredded meat to the stock.
- Chop the carrots and onion and add, with sweetcorn, to the homemade stock.
- Season with salt and pepper to taste. Add chicken stock cube if required.
- Return the heat and simmer until the carrots are soft (approx 15 mins. or as desired).
- Serve with fresh crusty bread and decorate with chopped parsley (if desired).
To use the Sunday carcass follow the same procedure but reduce the cooking time by an hour at stage 3.
Add cooked cubed chicken breasts at stage 5 for a 'big soup'.