Chicken Soup

Inside a British Mum's Kitchen
Tue, 28 Jan 2014 01:22:42 +0000
This wonderful soup was a very happy accident. I had intended to roast it, cook the vegetables separately in some chicken broth, then shred the roasted chicken and add it to the broth and veggies. Now, I don't need to tell you how much snow we're getting here - that means frigid temperatures and POWER CUTS! I'm shivering just thinking about it. I already have two pairs of socks on.  I was roasting the chicken according to plan then ZAP - no power. Fortunately for me, although I have an electric oven, I (thankfully) have a gas stove top. The chicken was about half way roasted before we were left in the dark. What was plan B - a nice warm cushy hotel for the night? - sadly not. Never mind, I sauteed a few veggies, put the part roasted chicken on top, poured boxed chicken stock over the top and poached it for another 45 minutes, then shredded the meat into the stock along with a handful of frozen peas and fresh herbs. Truly I will NEVER cook chicken soup any other way. The broth was so rich and the chicken so tender. If you never cook any other of my recipes that's absolutely fine but PLEASE cook this one as it was simply sublime.  Out of adversity comes the perfect chicken soup. Chicken Soup. 1, 4lb chicken - or there about Olive oil 2 onions, peeled and chopped 3 sticks celery, chopped 3 carrots, peeled and chopped Sea salt and freshly ground black pepper 1 leek, white part only, chopped 3 cloves of garlic, chopped 1 sprig fresh rosemary 4-6 cups chicken broth 1 cup frozen peas 1 handful fresh parsley   Heat the oven to 425F Rub the chicken with olive oil, season with salt and pepper, place a lemon in the cavity. Place in a roasting pan and put in the oven.  Cook for approximately 45 minutes. In a large pot or Dutch oven, heat a couple of tablespoons of olive oil. Saute the onions, celery, carrots, leek, rosemary and garlic, sprinkle with sea salt and freshly ground black pepper. Saute for approximately 5-7 minutes. Remove the chicken from the oven and place it onto the sautéed veggies.  Pour the chicken stock over the chicken until it is almost submerged. Bring to the boil then turn down to a simmer.  Place the lid on the pot and cook on low for another 45 minutes or so, the chicken will be falling off the bones. Remove the chicken and sprig of rosemary from the pot, shred the chicken and place the meat back into the pot with the stock.  Add the frozen peas, they will cook in the heat of the stock.  Add a handful of fresh parsley and perhaps a sprinkling of freshly grated Parmesan cheese if desired and serve.    
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