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Roast Chicken Soup
Roast Chicken Soup
added by ncook

One of my absolute favourite soups, especially since it uses up the carcass of a roast chicken, which so many people just throw away. Also, because it's so easy to make. I normally make this on a Sunday evening after the children have gone to bed, as it deals with the carcass immediately, and having soup in the fridge during a busy week is so handy. What this does is make the basic broth, which I end up adding to during the week to make various combinations, such as milk (or cream for special occasions). A great way to liven up a jaded palate is to add vinegar and chilli for a (not very authentic, but very tasty!) hot and sour soup.

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Prep time
  • 10 minutes
Cook Time
  • 1 hour
Servings
  • 8 minimum
Ingredients
  • One Roast Chicken carcass - as much meat stripped off as possible, including wings, thigh, and most of the juicy dark meat from the bottom. Save all meat that in the fridge for sandwiches, curry etc.
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  • The juices from the roasting tin, and any leftover gravy.
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  • Two medium onions - chopped finely
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  • One garlic clove - finely chopped
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  • Two large carrots - diced
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  • Half a large celeriac, swede, turnip or other similar root vegetable (or a combination of them) - diced
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  • Two stalk of celery - chopped finely
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  • Parsley stalks - finely chopped
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  • Salt and Pepper to taste
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  • Water
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  • Two tablespoons of Olive Oil (not extra virgin)
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  • One teaspoon of fresh thyme
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  • One bay leaf
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Directions
Chop all the vegetables, and breakup the chicken carcass into manageable pieces - I normally halve or quarter it, depending on size. Sweat the onions in the olive oil in a large saucepan or small stockpot on a low heat until they are translucent. Turn the heat up a little, then add the garlic and diced vegetables, and stir for a few minutes to soften and coat with oil. Add the parsley, thyme and bay leaf, then add the chicken carcass pieces, along with any roasting tin juices and gravy. Add salt and pepper. Don't over-salt at this stage. Pour in enough water to cover the carcass, and bring to a gentle simmer. At this point, I just shove it in the simmering oven of my Aga for 1 hour. You can just leave it on a very low simmer for the same amount of time if you don't have a low oven. Let the soup cool to at least hand-hot, and then take out the carcass and strip off any bits of meat and skin still clinging to it, and throw them back into the saucepan. They should come off easily. Check the seasoning, and add more salt if necessary. At this point you have a choice - either leave it as is, or whizz it a bit with a hand-held blender or food processor. I normally leave it as it is, as I like the chunky bits, but my children like it whizzed up a bit. If you leave it in the fridge in tupperware, it sets into a lovely gelatinous goo, which of course melts upon reheating. My favourite way to eat it is to reheat with a little milk added and plenty more black pepper, and then add a little extra-virgin olive oil to the bowl. Yum.
5 replies
Replied on

What River Cottage recipe book does this come from please?

Replied on

I made this for my flatmates, we're all uni students, and they loved it.

Replied on

Al, glad you liked it! In many ways I look forward the soup more than the leftover chicken :)

Replied on

Made some of this supper soup last night.
I blended mine in a liqiudiser, don't do this when the soup is still hot, appart from burning my hand i covered the kitchen in hot soup. Doh!!

Had it today for lunch fantastic 5*+

Al

Replied on

This sounds fantastic. I'm having a free ranger over the weekend so it will be soup for monday.

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