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Homestyle Chicken Soup

Submitted by Ling 11 June 2009

 
 
 
 

Ingredients

1 small chicken -,1 chicken carcass (ribcage backbone) -,6 chicken wings -,3 bay leaves -,6 cloves garlic smashed and peeled-,at least 8 cups water -,2 medium carrots scrubbed halved lengthwise and cut into 1-inch sections -,2 sticks celery sliced into 1/2-inch sections -,2 medium onions peeled and roughly chopped -,4 potatoes peeled and cubed -,1/4 head green cabbage shredded finely -,1/2 tbsp ground cumin -,sea salt and freshly ground black pepper -,*Optional - dried chilli flakes,Lemon wedges and chopped spring onion tops to serve

Method

Make chicken stock: put the whole chicken, chicken carcass, chicken wings, bay leaves and garlic in a large soup pot, cover with water (adjust amount if necessary to ensure everything is well covered), and bring to a boil over high heat, skimming off the scum as it rises. When the scum stops rising, lower heat so you get a bare simmer, and leave to cook for half an hour. Remove whole chicken and wings from the pot and set aside to cool. Add carrots, celery, onions and potatoes to the stock, and continue simmering, with pot almost fully covered. Pull off and discard the skin from the whole chicken and chicken wings, pull the meat off the bones and slice into bite-size pieces. Set the meat aside and keep covered to prevent drying out. Put the bones back into the soup pot. Continue simmering for 45 minutes. Remove bones from soup, increase the heat to medium and add shredded cabbage, ground cumin and reserved chicken meat. Cook until cabbage is tender. Season to taste with salt and pepper, and serve with spring onions for topping and lemon wedges to squeeze over. Some people might like sprinkling a little dried chilli on their serving.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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