Any ideas how to make the above ? Used to have it when i was younger and it was delicious..Carrots, potatoes and the chicken and salt, and juice ( stock)? I cant remmeber how it was made.any ideas 
Basic home made chicken soup
yeah just bung diced chicken, onion carrot potato and stock in a pot bring it to the boil then let it simmer for an hour, then you take the chicken out and blend the rest up then re add the chicken and salt and pepper to taste
we cooked a whole fresh chicken, drained the juice into dish..let it set..then it formed a ''gell''ontop..scoop that off and then you got the stock..put into a pot or pan, we used a pressure cooker to cook the carrots ( chopped up) , and potatoes chopped up..But do you still need to add water with it..Onion was in a basket for the taste..Then serve..it was really tasty
If you want a real good, deeper flavour then it pays to plan ahead for a good stock base. When you've had a roast chicken dinner, save and freeze the bones. Then you can use them to make stock i.e. straight from frozen in the water, or bake the bones first till brown for a richer/darker stock. Then proceed in the usual manner.
Incidentally, you can also make up the stock then reduce it down, i.e. boil/simmer until quite thick, gloopy. When cool/cold, can then freeze into an ice cube tray. When solid, empty out and place in a freezer bag, taking out what you need for sauces etc. This then will be a superior stock cube!
Incidentally, you can also make up the stock then reduce it down, i.e. boil/simmer until quite thick, gloopy. When cool/cold, can then freeze into an ice cube tray. When solid, empty out and place in a freezer bag, taking out what you need for sauces etc. This then will be a superior stock cube!
Made one of these the other day, hubby sick with chest infection........
Used tray of chicken thigs & drumsticks (the bones add all the flavour), put them into bottom of large pot, added 3 halved carrots, 2 sticks celery cut in half 1 large leek quartered, bay leaf, peppercorns, salt, sprig of thyme & rosemary, pour in enough cold water to barely cover, bring it up to a boil then simmer for 45mins/1hr, drain, reduce stock by rapid boiling for 15/20mins to enhance flavour, flake chicken meat, chop all vegetables (add more if you want) return everything to the pot and bon appetite
forgot the squashed garlic clove
Used tray of chicken thigs & drumsticks (the bones add all the flavour), put them into bottom of large pot, added 3 halved carrots, 2 sticks celery cut in half 1 large leek quartered, bay leaf, peppercorns, salt, sprig of thyme & rosemary, pour in enough cold water to barely cover, bring it up to a boil then simmer for 45mins/1hr, drain, reduce stock by rapid boiling for 15/20mins to enhance flavour, flake chicken meat, chop all vegetables (add more if you want) return everything to the pot and bon appetite
forgot the squashed garlic clove
I make mine in a pressure cooker so reduce the quantities if you don't have such a big pot. I use either the carcass from a roast chicken or a tray of chicken thighs (bones in) for stock.
1 large onion
1 leek
3 large carrots
1/2 a turnip (swede if you're down south!)
3 potatoes
1 bayleaf
1/2 tsp black pepper
2 chicken stock cubes
Cook long and slow, it always tastes better then next day too.
I like to keep some of the carrot, turnip and potato aside. When I remove the bones/meat and bayleaf I blend the soup to thicken/smooth then add the meat, remaining veg and some pasta or rice.
1 large onion
1 leek
3 large carrots
1/2 a turnip (swede if you're down south!)
3 potatoes
1 bayleaf
1/2 tsp black pepper
2 chicken stock cubes
Cook long and slow, it always tastes better then next day too.
I like to keep some of the carrot, turnip and potato aside. When I remove the bones/meat and bayleaf I blend the soup to thicken/smooth then add the meat, remaining veg and some pasta or rice.
