Real cream of chicken soup

    1 hour 45 min

    This tastes much better than anything you buy in a tin! It's a great way to use up a chicken carcass that still has a few pieces of chicken on it - but not enough to use in something else.

    Durham, England, UK
    279 people made this

    Serves: 6 

    • For the stock
    • 1 chicken carcass from a roast chicken
    • 4 or 5 peppercorns
    • 1 potato, peeled and quartered
    • 2 carrots, roughly chopped
    • 2 celery sticks, sliced
    • A bunch parsley, torn up
    • For the soup
    • 180ml single cream
    • Fresh parsley or thyme

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Pick off any bits of chicken you can and set aside in fridge to add back into the soup later.
    2. Place the chicken carcass in a large soup pot, cover with water (about 1 1/2 litres) and add black pepercorns, chopped potato, carrots, celery and parsley. Bring to the boil, then allow to simmer for about 1–1½ hours.
    3. Remove and discard the carcass. Then ladle the liquid into a sieve or colander,pushing through some of the soft vegetables to make a thicker stock, if you like; discard the rest.
    4. Pour the liquid into a clean pot; reheat slowly and stir in cream and leftover pieces of chicken. Allow to simmer for a few minutes, then season with black pepper and garnish with fresh parsley or thyme.

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