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Hapless Jazzy Cooks: Homely Chicken Soup

Posted Feb 28 2013 2:45pm

Before you read any further you need to know a couple of things
For starters I am not a great cook.

I can never remember how I cooked something, on the rare occasions that I get it right.

And finally, any meal attempted from the Hapless Jazzy Cook Book is at your own risk!

That said, this soup is seriously yummyilicious!

Some time ago I heard that chicken soup is really good for you, so I went on a google scavenge hunt to find me an easy recipe to use up that rare Sunday chicken carcass and provide a bowl of goodness to help banish those nasty germs.

Having experimented a couple of times I eventually came up with the following. I am publishing it here to save me wracking my brains every time I want to make it!

Homely Chicken Soup.

Take a chicken carcass and and squash it down. Place it with chicken legs, skin removed, in a large pot and cover with water. Don't put too much water in, squishing the carcass helps avoid that.


A chopped carrot
A chopped onion
1 tsp minced garlic
Sprinkling (approx 1 tsp) of parsley, coriander and some ground black peppercorns.

Bring to just under the boil, reduce heat and let it simmer (gently bubbling), uncovered for about 2 hours, or however long you want. I have no patience so 1 and a half hours is fine! So is 4 hours, if you're graced with the patience gene and all the time in the world.

Turn off heat and set pot aside to cool for about 30 minutes and then scrape slightly congealed foam off the top. I rarely find that there is much congealed foam or fat to be removed, or perhaps that's more due to my lack of patience!

Remove the carcass from the pot and drain the liquid into a bowl. Discard the vegetables and put the bones aside with the carcass.

Pick all the meat you can from the bones and carcass and set aside.

Put the drained liquid back into the pot and add some fresh vegetables.

Today's added vegetables were whatever I happened to have in the fridge
  • 3 small carrots
  • 1 onion
  • 2 celery sticks
  • 1 parsnip (I like a thick soup!)
  • Remainder of a packet of chopped carrots and turnips.

Also add:

  • 1 tsp garlic 
  • Parsley & coriander, as before
  • Tiny amount (tip of a teaspoon) of minced chili (if you like a little kick to your soup.)
  • 2 Bay Leafs
  • 1 chicken stock cube dissolved in about half pint of hot water.

At this point you can add the chicken pieces back to the pot if you like, but I usually set aside.

Once more bring the pot to just under the boil then reduce heat and simmer, partly covered, for about 45 minutes to an hour, until the vegetables are cooked.

To suit my family's preference I then pour the soup into a blender and puree it to a nice consistency.

Then I add the chicken pieces to the pot, warm it through and serve.

And there you go.



Note: If you have a secret ingredient or tip for a nice chicken soup please feel free to share!

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