Chicken Soup Recipe
My recipe this edition is for slow cooked chicken broth/stock. Full of nutrition and goodness. In this time of isolation it’s a great way to fill a few hours, the house smells wonderful and depending on the mood, the children can be enlisted to help with the preparations.
I’ve made this or variations of it once a fortnight which is about how long it lasts me. I use Maggie Beer’s “Golden chicken stock” recipe as my guide, but I’ll give the full details here. You can decide how to proceed with the goodies you have on hand.
I use slow cooker. A stockpot or stove top boiler will be perfect. This makes about 3.5 litres.
- 1x 2.2 chicken cut into pieces. If you are using bones only you’ll need about 3kgs (wings, necks, thigh, legs)
- 2 lge brown onions
- 1 lge carrot
- Extra virgin olive oil (for cooking)
- 100ml verjuice (only when I have it on hand. Wine is good)
- 1 lge leek, washed and chopped
- 1 stick celery, washed and chopped
- 1 bay leaf
- 6 sprigs thyme
- 6 stalks flat leaf parsley
- 1 whole bulb garlic, cut in 1/2 widthways.
- 1 also add about 2 cm sliced fresh ginger and fresh tumeric chopped.
- The herbs I also chuck in are coriander, basil and anything I have growing. For me its about the aroma and flavour of the herbs. Powdered tumeric is okay; sprinkle over the chicken before you add to the pot.
- Pre heat oven to 200 deg C.
- Combine chicken carrot and onion to a roasting pan drizzle with the olive oil. Roast for about 20-25mins or until golden brown.
- Transfer chicken and vegetables to the stockpot or slow cooker and place roasting pan on the stove over high heat. Add the verjuice or wine to deglaze the pan, scrape up all the bits and simmer for about a minute, then tip juices into stock pot. Add the other chopped veg and herbs and 4 litres of water. The chicken and veg should be covered. Bring to simmer over high heat then reduce the heat to low and cook for about 3 hours. Skim off any impurities during cooking.
- Strain the stock through a fine sieve into a bowl, then cool quickly by placing in a sink of cold water. Refrigerate or freeze until needed. Remove any solidified fat before using.
- I don’t always pre roast my chicken, plus I use some store bought chick stock, as well as water, to make up the liquid.
- This recipe is certainly open to variations. Anything can be thrown in. I don’t chop my herbs; they go in stalks and all.
- If you want to use the stock for chicken soup, then remove some of the chicken meat from the stock once it’s cooked through. I also use the stock to poach chicken thighs and my fave is to poach an egg in the stock for breakfast. I freeze in small portions and often have a mug of soup for a snack or lunch.
- Oh, I slow cook my batches for minium “12 hours”..
- The photo is of the raw ingredients to show how much to use and also a stock pot of soup doesn’t make a pretty picture.
- Bon appetite. Stay well, stay healthy, and this will make you stay home for hours cooking.