Chicken Soup

1 large chicken carcass and trimmings

3 inch of clean green tops from 3-4 leeks
2-3 cloves garlic
2 carrots
1 stick celery
½ pint of chicken stock
¼ pint double cream
4oz chopped, cooked chicken thigh meat
Salt and pepper to taste
Small sprig of Thyme,
1 Bay leaf
Parsley

Method

 

Place chicken carcass in a pan, add stock with crushed garlic gloves, thyme sprig, bay leaf and vegetables and enough water to cover, bring to boil and simmer for 2 -3 hrs on a gentle heat. Strain mixture and retain only the strained liquid. Add cream and cooked chicken then cook gently for a further 5 minutes seasoning to taste. Add Parsley before serving.

Tip:

• Once cooled the soup should appear to be quite thick but once reheated it will regain its proper consistency. Do not be tempted to dilute soup before reheating.
• If the soup tastes a little weak simmer gently to reduce its volume before adding chicken and cream.

Variations:

• Substitute chicken elements of the recipe for mushrooms and use vegetable stock.