Your homemade soup will be so much more flavoursome if you can get into the habit of making it with homemade stock. It gives you a great excuse to enjoy a roast chicken on a Sunday – or any other day of the week – and once you know the drill, it’s easy!
1 whole chicken carcass
A selection of vegetables – onions, leeks & carrots work well
A couple cloves of garlic
Mixed herbs, again whatever you have to hand fresh or from your spice rack – parsley, coriander, bay leafs, put them all in
A pinch of salt & pepper
- Once you have enjoyed your delicious roast chicken (you can check out my roast chicken recipe here), put the whole chicken carcass into a large stock pot.
- Add the rest of the ingredients and cover with about 2 litres of water.
- Bring to the boil, then put the lid on and simmer on a very low heat for about 1 hour.
- Allow to cool and strain all the liquid through a sieve, either into another pot if using straight away, or into a tupperware for the fridge/freezer.
Stuck for soup recipes? Take a look at these:
Top Tip: This stock is also a delicious base for any pho dish – recipes coming soon!