I have just made around 3 litres of chicken stock and have been cruising the net for a great chicken soup recipe - there are hundreds online, so I thought I'd narrow it down a bit and ask in here...........anyone got a fav chicken soup recipe they want to share?

awoftam - 2019-05-27 21:12:00

Gently saute diced celery, carrot and onion in butter for 10 mins. Add garlic and diced mushrooms and saute for an extra 10 mins. Add fresh thyme, parsley, sage and a couple of fresh bayleaves. Top up with chicken stock and some cut chicken thighs and cook gently till chicken is cooked. Thicken with a cornflour slurry and season well. Add cream and serve. Made the day before is great. That's my basic recipe. I use fresh herbs as well. Also I use leeks, forgot to add above.

malcovy - 2019-05-31 14:07:00

Chicken and Vegetable Soup

Quantities very approximate

1 whole free range chicken or 1.5 kg bone-in drumsticks or thighs
1 litre home made chicken stock
200 ml white wine OR 75 ml wine vinegar or cider vinegar
1 large onion, chopped
4 fresh bay leaves
large handful of fresh thyme or marjoram
4 c fresh vegetables according to season - 1 c potato/kumara/swede, 1 c eggplant/mushrooms, 1 c tomatoes, fresh or tinned, 1.c. finely sliced spinach/silverbeet/brussels sprouts/leeks
2 tsp salt

butter or extra virgin olive oil and fresh herbs to finish

Place chicken in a large saucepan, then all other ingredients on top. Cover and bring to a simmer over med-low heat. Simmer gently for about 45 minutes or until everything is tender. Turn off heat and leave to cool down 30 min.

Remove chicken to a colander over a plate. Discard bay leaves and thyme stalks. When the chicken is cool enough to handle take off the meat in bite sized pieces and return to the saucepan. Discard skin and bones.

Check seasoning, adjust with salt and/or a little more vinegar. Add freshy chopped tarragon or other fresh herbs in season. Serve warm or room temperature with dabs of butter or a spoonful of oil on each bowl.

NB Nothing is browned and the soup is not thickened. Add 200 ml double cream if you want a creamy soup, add 3 - 5 egg yolks to the cream if you want a slightly creamier texture.

Edited by davidt4 at 5:37 pm, Fri 31 May

davidt4 - 2019-05-31 17:35:00

Oh yum thanks team.......I have made some awesome stock - been buying frames and using those with a heap of veges and herbs, then reducing, adding fresh veges, herbs, wine and chicken. I don't brown anything first or thicken either; and the results have been delicious. It is great to see your recipes as well and I will add to the collection.

davidt4 am intrigued to try the egg yolk addition. Thank you!

awoftam - 2019-06-02 09:47:00

Making this today; its one of Yotam Ottolenghi's recipes:

Prep 15 min
Cook 2 hr 25 min
Serves 4

1 whole chicken (around 1.4kg)
1 whole head garlic, halved, plus 4 cloves, peeled and crushed
1 onion, cut into 4 wedges
Salt and black pepper
2 tbsp olive oil
2 carrots, peeled and cut into roughly 15mm cubes (220g net weight)
3 sticks celery, cut at an angle into roughly 1cm-thick slices (200g net weight)
3 bay leaves
1½ tbsp thyme leaves, finely chopped
60g parmesan, finely grated, plus 1 small piece of rind
5 plum tomatoes, coarsely grated and skins discarded (320g)
2 tsp tomato paste
180g dried pappardelle nests
15g basil leaves, finely shredded
1 red chilli, deseeded and finely chopped

Put the chicken, garlic head halves, onion, two litres of water and two and a quarter teaspoons of salt in a large saucepan for which you have a lid. Bring to a boil, turn down to a simmer, cover and cook for 80 minutes, until the chicken is cooked through. Transfer the chicken to a board, leave to cool slightly, then pull off the meat in large shreds; discard the skin, bones and cartilage. Strain the stock into a medium saucepan (discard the solids): you need 1.7 litres, so save any excess for another use. Keep warm on a low heat while you get on with everything else.

Put the oil in a large saucepan on a medium-high heat, then saute the carrot and celery for four minutes, until they start to soften. Add the crushed garlic, bay, thyme and parmesan rind, cook for 30 seconds, then stir in the tomatoes and tomato paste, and cook for three minutes, until the tomatoes cook down slightly. Pour in 1.7 litres of hot stock, half a teaspoon of salt and a generous grind of pepper, bring to a boil, then lower the heat to medium and cook for 15 minutes, or until the vegetables have softened.

Ladle out 400g of the soup, about 50/50 liquid to solids (avoid the bay and rind), transfer to a blender and blitz smooth. Stir back into the soup pan and turn up the heat to medium-high. Add the pasta, chicken flesh and a good grind of pepper, and cook for 15 minutes, or until the pasta is al dente. Discard the bay leaves and parmesan rind.

Divide the soup between four bowls, top with the basil, chilli, a good grind of pepper and a sprinkling of grated parmesan, and serve with extra parmesan alongside.

awoftam - 2019-06-03 09:10:00

Nothing beats a good chicken Pho

https://nadialim.com/recipe/vietnamese-chicken-noodle-soup-p
ho-ga/

cheekypa - 2019-06-13 19:36:00

This is the best ever! Approx 350 -400 gms chicken breast or chicken tenderloins
1 Onion
1 carrot
1 smallish parsnip
2 celery sticks
Plain flour
1 litre of chicken stock
250ml cream
125ml milk
2 tablespoons chopped fresh parsley (optional)

Cut chicken breast or chicken tenderloins into small bite sized pieces. Saute in about 1 tablespoon of butter/marg in a large saucepan until almost cooked.
Add onion, celery sticks, carrot and parsnip – all diced very, very small. Cook over low heat (add a little more butter if needed), stirring constantly for 5 minutes. Sprinkle 3 tablespoons flour over the vegetables and chicken and cook over low heat, stirring constantly, for 2 minutes.
Still on low heat, slowly add 1 litre of chicken stock stirring as you add it. Keep stirring till it starts to thicken. Slowly bring to the boil then reduce heat and simmer gently for 10 minutes, or until vegetables are cooked. Add cream, milk and fresh parsley. Heat gently (don’t let it boil or cream will separate). Season with salt and pepper to taste. Serve with crusty bread or rolls.

biggles45 - 2019-06-13 19:44:00