Use a whole chicken to make a big batch of fam­ily-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains

Irish Daily Mirror - - FOOD -

Chicken soup

250g mixed finely chopped onion, car­rot and cel­ery

1 tbsp rape­seed oil

1 chicken, elas­tic or string re­moved 1 bay leaf

2 low-salt chicken stock cube melts or cubes

200g frozen peas

200g frozen sweet­corn (op­tional) 200g soup pasta or dried noo­dles snapped into pieces, cooked

1 Fry the chopped onion, car­rot and cel­ery in the rape­seed oil for about 10 mins un­til it is re­ally soft and the onion is translu­cent. Do this over a low heat and don’t let it brown. Tip into a casse­role.

2 Sit the chicken on top of the mix­ture, add the bay leaf and stock melts and enough cold wa­ter to come most of the way up the chicken. Bring slowly to a sim­mer then put a lid on the casse­role.

3 Cook for 1 hr then check whether the chicken is cooked through – if it is, the meat should have started to pull away from the ends of the legs. Care­fully lift the chicken out of the pan and let it cool a lit­tle, then ease the breast meat from the car­cass (cool and chill the breasts if you want to keep them for an­other day, or chop them if you want to make a gen­er­ous batch of this soup). Strip the re­main­ing meat off the bones and chop it into cubes small enough to sit on a soup spoon.

4 Taste the broth the chicken was cooked in. If it tastes weak, boil it for 15-20 mins to re­duce it then taste again. Don’t sea­son it un­til you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the in­gre­di­ents later when you re­heat it.

5 Stir in the peas and sweet­corn (if us­ing) along with the soup pasta and bring back to a sim­mer. Add back the chicken meat.


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