Recently we had friends over for lunch, and so I roasted a couple of chickens to have with new potatoes and homemade coleslaw. After my friends left, I picked the remaining meat from the bones and then boiled the two carcasses with some water for 30 minutes, strained the stock and then picked off the last of the meat before discarding the bones.
After the stock went cold and turned to jelly (always the sign of a good stock), I skimmed off the fat and added chopped leek, Swiss chard and carrot, plus the chicken meat, and heated.
I served the soup as it was for myself, but used the little blending jug of my Froothie Optimum g2.3 Platinum Series induction blender* to blitz Ioan’s portion, which took about 1.5 seconds and the same amount of time again to wash (I am seriously in love with this blender, and have been playing with it loads so that I can share my review with you).
I would actually recommend blitzing the soup as it turned into an amazingly creamy soup, despite there being no dairy in it at all.
Anyway, I fed Ioan some, thinking he’d be done in a couple of slurps, and he wolfed down a whole bowlful, and the same again for lunch the next day. It made me so happy to see him eating with pleasure something so healthy and nutritious, and means I will be making his new favourite meal again and again.
Ioan’s chicken and vegetable soup – makes approx 2 litres of soup
- Leftovers (including carcasses) of 2 medium roasted chickens, 1 large carrot, 1 leek, some Swiss chard or other green vegetable, water
Strip the majority of the meat from your carcasses and then put in a large saucepan (skin and bones) and cover with cold water. Bring to the boil on the hob, skimming off any scum, before simmering for 30 minutes.
Strain the stock into a large jug or bowl, and allow the stock and carcasses to cool, then remove any final bits of meat from the bones.
When the stock is cool, you will see a thin layer of yellow fat sitting on the top of the stock, so gently spoon that away.
Heat the stock with the chicken meat and a finely sliced leek, diced carrot and shredded chard until the vegetables are tender.
Blitz in your food processor until smooth if you like. You can season the soup with salt and pepper, but I chose not to as this was being shared with Ioan.
Ioan also really loves sweet veggies like butternut squash and carrots, so I’ll be making Bintu’s five spice carrot soupBintu’s five spice carrot soup for him soon as well.
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