Chicken Soup

Name: Chicken Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 chicken carcass, from a roast chicken; 3 cup leftover roast chicken meat; 3 medium to large carrots; 1-2 bouquet garni - see the tip attached to the recipe direction photo; 1 vegetable stock pot (optional); 2 cup linguine, broken into 3; 1 A few good pinches of sea salt flakes

Celeste @celeste_xtina_C00K5

Essex

My kid loves chicken soup, which is marvellous as they are always catching bugs.

Celeste @celeste_xtina_C00K5

Essex

My kid loves chicken soup, which is marvellous as they are always catching bugs.

Saved

Ingredients

4 servings

1chicken carcass, from a roast chicken
3 cupleftover roast chicken meat
3medium to large carrots
1-2bouquet garni - see the tip attached to the recipe direction photo
1vegetable stock pot (optional)
2 cuplinguine, broken into 3
1A few good pinches of sea salt flakes

Saved

Steps

1

After roasting the chicken, remove any leftover meat and reserve in a tuppaware box in the fridge.
2

Put carcass and any skin into a medium large pot and cover with water.
3

Bring to the boil and simmer for 2 hours. Top up the water whenever it evaporates too much.
4

Turn off heat and allow to cool.
5

Pass stock through a muslin or tea towel tucked into a sieve into a large enough lidded container (you want to have about a quart of stock, maybe a little more)
6

Refridgerate overnight, if possible.
7

When ready to make the soup, make your bouquet garni...
8

Take the lid off the stock and skim off any fat from the top.
9

Pour stock into a large pot.
10

Peel and slice carrots and add to the pot.
11

Add the bouquet garni.
12

Bring the pot to the boil, then simmer for 10 minutes.
13

Remove the bouquet garni. Melt the stock pot into tge broth, if using.
14

Add the linguine and cook for a further 10 minutes.
15

Add the chicken, season to taste with salt, then serve in bowl. It will be very hot, so maybe let cool a little before eating.