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Chicken soup

Serves: 4 x 500ml portions

Cooking time: 3-24 hours


  • 1-2 whole raw organic chickens carcass

  • 2 brown onions, peeled and quartered

  • 1 leek, washed and cut into large pieces

  • A stick of celery, cut into 1cm pieces

  • A few sprigs of thyme, parsley or 1 bay leaf

  • Other vegetables cut into chunks: beetroot, parsnip, pumpkin, kohlrabi, swede.

Chicken Broth:


  • Place chicken carcass on even tray and bake for 30 minutes until lightly golden.

  • Remove from oven allow to cook and pull off any excess meat and place carcass into a large stockpot with the vegetables (leek, celery and herbs).

  • Cover carcass with water.

  • Bring to the boil, skim off any white foam floating on top - cover and simmer on a low heat for at least 3 hours (if you have a slow cooker then you can cook it for 24 hours, the longer the better) skimming from time to time.

*** At this point you can remove from heat and strain through a fine sieve- place in 500ml portions and freeze. This stock can be used in other dishes (casseroles or stews or soups)

Chicken soup:


  • Add the chicken meat that you pulled off earlier when making the broth.

  • Add in vegetables of your choice cut into small cubes (beetroot, parsnip, pumpkin, kohlrabi, swede, corn, carrot, etc).

  • Cook on a low heat until the vegetables soften.

  • Add salt and pepper to taste.

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