I know I’ve posted this before, but I’m amazed how easy it is to make such an economical, nourishing and tasty dish. Anyway it comes out different every time!
Make chicken stock by putting the carcass, half an onion, a carrot snapped in half, a bay leaf (if you have one, if not it doesn’t matter), a few pepper corns, salt and pepper and a kettle of boiling water and simmer gently for an hour. Leave to cool a little then stain the lovely stock and get all the chicken you can off the carcass.
This is what is left of the carcass once all the meat is taken off…..
This is the chicken and the veg removed ready to make the soup. (I had left the wings on this time so there’s a bit more chicken than usual)
Put the sock in a large pan and put the chicken etc into the stock. Add extra veg of your choice eg potatos, peas, extra carrots etc. simmer until everything is cooked.
I added some bits of brocolli as well shortly before serving.
And if you like, crackers and cheese on the side. 🙂