Recipe for chicken soup?!
1kg/2lb 4oz chicken wings
100g/3?oz unsalted butter
2 large onions, finely chopped
2 cloves garlic, finely chopped
3 large carrots, finely chopped
1 small head of celeriac, finely chopped
250g/9oz button mushrooms, finely sliced
200ml/7fl oz dry white wine
bouquet garni (thyme, bay leaf and celery leaves)
4 whole star anise
3 sticks of celery, finely sliced
3 leeks, finely sliced
a small piece of fresh ginger
salt and freshly ground black pepper
large bunch of fresh parsley
Method
1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge
OR TRY
Thai Chicken Soup
1 tbsp olive oil
1 shallot, finely chopped
1 red chilli, finely chopped
30g/1oz chestnut mushrooms, thinly sliced
55g/2oz chicken fillet, shredded
425ml/15fl oz hot chicken stock
1 lemongrass stalk, trimmed and bruised
2 kaffir lime leaves
30g/1oz Thai basil
1 lime, juice only
Method
1. Heat the olive oil in a pan.
2. Add the shallot and sauté for 2 minutes until softened but not coloured.
3. Stir in the chilli and mushrooms and sauté for another 2 minutes.
4. Tip the shredded chicken fillet into the pan and continue to cook for about 4 minutes or until the chicken is sealed and just tender.
5. Pour in the chicken stock and add the lemon grass and kaffir lime leaves.
6. Bring to the boil, then simmer for 8 minutes or until the flavours are well combined and the soup has slightly reduced.
7. Just before serving, quickly shred the Thai basil and stir into the soup with the lime juice. Remove from the heat and ladle into bowls. Serve immediately
Cream Of Chicken Soup
65 g butter
1 medium onion , chopped
3 celery sticks , chopped
3 medium carrots , chopped
3 Tbsp flour
1 ? ltr chicken stock
3 sprigs of parsley
3 sprigs of fresh thyme
1 bay leaf
480 g chicken , cooked and diced
2 Tbsp thick cream
2 ? tsp dry sherry
1 Tbsp salt
black pepper , to taste
chopped parsley to garnish
1 large saucepan
1 wooden spoon
1 whisk
--------------------------------------...
Step 1: Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
--------------------------------------...
Step 2: Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
--------------------------------------...
Step 3: Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
--------------------------------------...
Step 4: Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
--------------------------------------...
Step 5: Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
--------------------------------------...
Step 6: Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
--------------------------------------...
Step 7: Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
--------------------------------------...
Step 8: Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
--------------------------------------...
Step 9: Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls
Answers: Ingredients
1kg/2lb 4oz chicken wings
100g/3?oz unsalted butter
2 large onions, finely chopped
2 cloves garlic, finely chopped
3 large carrots, finely chopped
1 small head of celeriac, finely chopped
250g/9oz button mushrooms, finely sliced
200ml/7fl oz dry white wine
bouquet garni (thyme, bay leaf and celery leaves)
4 whole star anise
3 sticks of celery, finely sliced
3 leeks, finely sliced
a small piece of fresh ginger
salt and freshly ground black pepper
large bunch of fresh parsley
Method
1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge
OR TRY
Thai Chicken Soup
1 tbsp olive oil
1 shallot, finely chopped
1 red chilli, finely chopped
30g/1oz chestnut mushrooms, thinly sliced
55g/2oz chicken fillet, shredded
425ml/15fl oz hot chicken stock
1 lemongrass stalk, trimmed and bruised
2 kaffir lime leaves
30g/1oz Thai basil
1 lime, juice only
Method
1. Heat the olive oil in a pan.
2. Add the shallot and sauté for 2 minutes until softened but not coloured.
3. Stir in the chilli and mushrooms and sauté for another 2 minutes.
4. Tip the shredded chicken fillet into the pan and continue to cook for about 4 minutes or until the chicken is sealed and just tender.
5. Pour in the chicken stock and add the lemon grass and kaffir lime leaves.
6. Bring to the boil, then simmer for 8 minutes or until the flavours are well combined and the soup has slightly reduced.
7. Just before serving, quickly shred the Thai basil and stir into the soup with the lime juice. Remove from the heat and ladle into bowls. Serve immediately
Cream Of Chicken Soup
65 g butter
1 medium onion , chopped
3 celery sticks , chopped
3 medium carrots , chopped
3 Tbsp flour
1 ? ltr chicken stock
3 sprigs of parsley
3 sprigs of fresh thyme
1 bay leaf
480 g chicken , cooked and diced
2 Tbsp thick cream
2 ? tsp dry sherry
1 Tbsp salt
black pepper , to taste
chopped parsley to garnish
1 large saucepan
1 wooden spoon
1 whisk
--------------------------------------...
Step 1: Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
--------------------------------------...
Step 2: Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
--------------------------------------...
Step 3: Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
--------------------------------------...
Step 4: Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
--------------------------------------...
Step 5: Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
--------------------------------------...
Step 6: Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
--------------------------------------...
Step 7: Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
--------------------------------------...
Step 8: Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
--------------------------------------...
Step 9: Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls
First of all buy a chicken
chicken, and water..
hi buy chicken thighs or legs, boil them in water, add celery, onion and carrot,boil till cooked, season to taste.xx i usually add some rice to mine to give it a little bulk but not essential, try not to use stock cubes they don't give a real flavour, tear bits of chicken off the thighs or legs and add to your soup. xx
Take a whole chicken, put it in a pot of water with carrots, celery and a bay leaf. Boil untill chicken starts to fall apart. Remove chicken and take the meat off the bone, put the meat back in the pot and continue to cook. You may need to add some Bullion to the water if it does not taste 'chickeny' enough. Add egg noodles, dumplings, rice or orzo. whatever you like. If you are not going to eat your soup same day, put the entire pot in the fridge. All the fat will float tot he top and gel and you can just pull it off the next day. cook your rice or noodles, reheat your soup and serve.
Nothing is easier.
Put the chicken, cut up, in a big pot of water and boil it.
The chicken will come off the bones when its done.
About 2 hours.
Take the chicken out and separate from the bones, and cut it
to bite size and put it back in the pot. If you want to remove the
skin do it now, not before.
The only other things you may want to add is carrots, celery,
salt and pepper.
Cook until the carrots are done, perhaps another hour.
Don't bother.
It's cheaper to buy it from the shop in a tin.