The ultimate chicken soup
The ultimate chicken soup recipe
Ingredients
- 1kg chicken bones
- 4L water
- 2 brown onions, peeled quartered
- 2 carrots, halved
- 1 turnip, cut into chunks
- 2 stalks celery, including tops, cut into 2cm lengths
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 4 sprigs parsley
- 2 bay leaves, fresh or dried
- 1 cup cooked soup pasta
- 1/4 cup chopped parsley
Method
- Place chicken bones in a large, heavy-based saucepan or soup pot and cover with water. Add onion, carrots, turnip, celery, salt, peppercorns, parsley and bay leaves.
- Cover and bring to boil on high. Reduce heat slightly and simmer rapidly for 30 minutes, removing any scum that rises to surface with a slotted spoon.
- 3.Reduce heat to low and cook gently for 2 hours. Season to taste.
- Strain stock through a fine sieve and cool. If time permits, chill overnight, then remove any fat solids from surface.
- Reheat stock in a saucepan on medium. Stir through pasta and parsley before serving.
