How to make perfect chicken soup | Life and style | The Guardian   Leave a comment

Homemade chicken soup

Image via Wikipedia

 

Felicity’s perfect chicken soup. Photograph: Felicity Cloake

Serves 6

1kg chicken wings or drumsticks or a mixture, plus a leftover chicken carcass if you happen to have one

2 sticks of celery, chopped

2 onions, chopped

3 carrots, 2 roughly chopped, one peeled and more finely chopped and kept separate

3 leeks, 2 roughly chopped, 1 more finely chopped and kept separate

Small bunch of parsley, separated into stalks and leaves

750ml chicken stock, cold

200g barley, cooked (pearl or wholegrain)

1. Put the chicken in a large pan and just cover with cold water. Bring to the boil and skim off the scum from the top – this is important, as it will give the finished soup a greasy, unpleasant flavour.

2. Add the celery, onions (if they’re clean, there’s no need to peel these), the roughly chopped carrots and leeks, the parsley stalks and the stock. Season with pepper. Simmer gently for about 2 hours.

3. Strain the soup through a fine sieve – you can pick the meat off the bones to add to the soup if you wish, although it may be rather tough. Return the soup to the pan, add the remaining finely chopped carrot and leek and cook for 10 minutes until these are soft.

4. Stir through the cooked barley, season to taste, and serve with the chopped parsley leaves on top.

via How to make perfect chicken soup | Life and style | The Guardian.

Posted January 13, 2011 by dmacc502 in family, gardening, Uncategorized

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