Hmmm. A lovely roast chicken on a Sunday afternoon with loads of veg, roast potatoes, stuffing and Yorkshire pudding. I’m not very good with carving chicken and I make a bit of a hatchet job with it. The carcass always goes in the bin. I’ve never done anything with it, mainly because I don’t know how or what. I know that you can use it to use stock or soup so I had a go at making chicken soup.
Searching online looking at the recipes, it seems incredibly easy. What surprised me was the length of time it takes to cook. You cover the chicken carcass with cold water (which meant a LOT of water) and simmer it for an hour. Then you add in the chopped vegetables (any will do – I used carrots and parsnips) and then simmer another hour! Then you throw in some parsley and job done.
I thought the simmering process would reduce the water and thicken it up a bit but it didn’t. The end result looked very thin and watery, with quite a bit of fat/oil peppering the top. You can see the yellow far around the sides in the photo below.
Unlike the other soups I’ve tried (which have been blended), whilst it felt too watery, there was some substance in there, something to chewy on, which made it feel more filling. There was so much though it’ll last quite a few days!
If you have any suggestions on a soup I can make, tweet me at @jelly_wobbler