My Mum always told me that Chicken soup, made from the whole carcass, has immense healing properties. So when my housemate made a roast for us this weekend, I decided to take the opportunity to make a immune-boosting chicken soup. And I don’t mean to be big headed, but this really is good!
CHICKEN, MUSHROOM AND TARRAGON SOUP
- Place the roasted chicken carcass into a large saucepan. Cover with boiling water and add salt and pepper.
- I chopped up a red onion and added this to the saucepan to extract some more flavours from the chicken.
- Bring to the boil and simmer, with a lid on, for an hour or so. I probably had mine going about 2 hours in total!
- When it has been boiling for long enough, the leftover meat should be falling off the bones. Pull out the chicken carcass (don’t burn yourself!) and sieve the mixture. The leftover liquid the the stock, and the base of the soup.
- In a separate pan, sautee a cup full of mushrooms with an onion and leave on a low heat, with the lid on, to sweat for about 5-10 minutes.
- Meanwhile, pick the leftover bits of meat off of the chicken carcass and add to the stock. The rest can be thrown away.
- Add the mushrooms and onions to the stock and put on a low heat to bring back up to simmer.
- Add a generous sprinkling of dried tarragon, stir and leave to simmer for about half an hour.
Et voila, a light but filling soup to boost the immune system, perfect for cold winter days!
Try this with a couple of slices of Genius Gluten Free Bread, or some part baked soft white rolls.