The weather man seems to have forgotten that it’s meant to be Summer here in Oz. I’m sitting here writing in my Ugg Boots. Brrr.
The good news is that it’s perfect weather for soup!
I used to always keep the bones from leftover roast or BBQ chicken with the intention of making soup or stock. But most of the time they ended up all frost bitten in a forgotten corner of the freezer so I’d throw them out.
I’d pretty much given up on bone saving.
But on Sunday night we had the most divine smoked chicken on the BBQ. It was too good to waste a mouthful. Even the bones!
So I kept everything in the fridge with a mental note to use them.
Last night we made a wonderful simple soup. And it took a fraction of the time I would have thought.
I had the intention of simmering the bones all afternoon, but got side tracked with work stuff.
So when my Irishman came home and asked about the soup, we decided to team up with the veg chopping and get it on asap.
In the end, it only simmered for an hour but the flavour was so lovely I don’t think I’d bother with longer cooking next time.
simple chicken soup
If you have some muslin or a strainer to put the bones in so they’ll still simmer with the liquid. It will save fishing through the soup to remove the bones later. Wish I had thought of that last night!
bones from 1 roast or BBQ chicken + meat from 1/4 of the chicken (I
used a leftover leg & thigh)
2 carrots, finely diced
2 celery, finely diced
1 tomato, diced
handful parsley leaves, chopped, optional
1. Place bones, meat from the chicken, carrots, celery, tomato and 4 cups water in a saucepan.
2. Simmer for an hour or until the soup tastes heavenly and the veg are tender.
3. Remove the bones (see head note). Season. Serve with parsley on top.
Hope you have a warm & cosy weekend ahead!
ps. The Tired & Hungry Cooks Companion has a whole chapter devoted to fast & simple soups.
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