Chicken Soup Recipe by Celeste
Cooking Instructions 1 After roasting the chicken, remove any leftover meat and reserve in a tuppaware box in the fridge. 2 Put carcass and any skin into a medium large pot and cover with water. 3 Bring to the boil and simmer for 2 hours. Top up the water whenever it evaporates too much. 4 Turn off heat and allow to cool. 5 Pass stock through a muslin or tea towel tucked into a sieve into a large enough lidded container (you want to have about a quart of stock, maybe a little more) 6 Refridgerate overnight, if possible. 7 When ready to make the soup, make your bouquet garni... 8 Take the lid off the stock and skim off any fat from the top. 9 Pour stock into a large pot. 10 Peel and slice carrots and add to the pot. 11 Add the bouquet garni. 12 Bring the pot to the boil, then simmer for 10 minutes. 13 Remove the bouquet garni. Melt the stock pot into tge broth, if using. 14 Add the linguine and cook for a further 10 minutes. 15 Add the chicken, season to taste with salt, then serve in bowl. It will be very hot, so maybe let cool a little before eating. 1 After roasting the chicken, remove any leftover meat and reserve in a tuppaware box in the fridge. 1 After roasting the chicken, remove any leftover meat and reserve in a tuppaware box in the fridge. 2 Put carcass and any skin into a medium large pot and cover with water. 2 Put carcass and any skin into a medium large pot and cover with water. 3 Bring to the boil and simmer for 2 hours. Top up the water whenever it evaporates too much. 3 Bring to the boil and simmer for 2 hours. Top up the water whenever it evaporates too much. 4 Turn off heat and allow to cool. 4 Turn off heat and allow to cool. 5 Pass stock through a muslin or tea towel tucked into a sieve into a large enough lidded container (you want to have about a quart of stock, maybe a little more) 5 Pass stock through a muslin or tea towel tucked into a sieve into a large enough lidded container (you want to have about a quart of stock, maybe a little more) 6 Refridgerate overnight, if possible. 6 Refridgerate overnight, if possible. 7 When ready to make the soup, make your bouquet garni... 7 When ready to make the soup, make your bouquet garni... 8 Take the lid off the stock and skim off any fat from the top. 8 Take the lid off the stock and skim off any fat from the top. 9 Pour stock into a large pot. 9 Pour stock into a large pot. 10 Peel and slice carrots and add to the pot. 10 Peel and slice carrots and add to the pot. 11 Add the bouquet garni. 11 Add the bouquet garni. 12 Bring the pot to the boil, then simmer for 10 minutes. 12 Bring the pot to the boil, then simmer for 10 minutes. 13 Remove the bouquet garni. Melt the stock pot into tge broth, if using. 13 Remove the bouquet garni. Melt the stock pot into tge broth, if using. 14 Add the linguine and cook for a further 10 minutes. 14 Add the linguine and cook for a further 10 minutes. 15 Add the chicken, season to taste with salt, then serve in bowl. It will be very hot, so maybe let cool a little before eating. 15 Add the chicken, season to taste with salt, then serve in bowl. It will be very hot, so maybe let cool a little before eating. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Classic Chocolate Chip Cookies! Elisa's Baked Seasoned Potatoes Potatoes In Beer & Whiskey Sauce Peanut Butter Pretzel Pie Mocha pie Classic Chocolate Chip Cookies! Elisa's Baked Seasoned Potatoes Potatoes In Beer & Whiskey Sauce Peanut Butter Pretzel Pie Mocha pie Basic cheesecake Roasted Salmon And Cauliflower With Caper Vinaigrette Creamy Chicken Penne condense milk icecream Elisa's Baked Seasoned Potatoes Egg liquor butter cream frosting Vegan Bean Sprouts In 5 Minutes Elisa's Baked Chicken Strawberry Shortcake Firehouse Sausage Gravy Basic cheesecake Roasted Salmon And Cauliflower With Caper Vinaigrette Creamy Chicken Penne condense milk icecream Elisa's Baked Seasoned Potatoes Egg liquor butter cream frosting Vegan Bean Sprouts In 5 Minutes Elisa's Baked Chicken Strawberry Shortcake Firehouse Sausage Gravy