Chicken soup from left overs?

[toddle]

How? Ive tried before and it turns out like mildly flavoured water. I'm obviously going wrong somewhere.

I have two small sized chicken left overs, plus the wings and other bits.

What do I use to turn it into delicious soup? Is there a certain amount of water to use? Any particular veg to throw in? How long to boil/cook for.

Thanks in advance for any help :)

I do think you need to add at least one stock cube, even if you're using the carcass. Try marigold bullion. My mum adds a packet of knorr soup powder (like chicken and leek) and her soups are legendary. For veg, onion, leeks, carrots and a potato works well. And don't rush it - boiling the carcass takes ages. Nigella saves making soup until she has at least two carcasses.

I never use stock cubes, to me it just totally makes the making of stock redundant. However I don't make stock until I've several carcasses and other assorted bones then I stick them in my large stock pot cover with water, bring to the boil and then simmer for several hours. Then I leave the bones in until it's cold, fish them out and freeze the stock, which should be quite jellyish.

To make soup you need nice veges as a base (I fry in oil/butter until softened), the stock and then whatever you feel like adding. If your stock isn't very flavourful then just add stronger flavours to the soup (bacon is always good :))

I used to boil the chicken carcass for hours too. But find the results are just as good if I chuck in a carrot, onion, garlic and pepper and boil for 40 minutes. Strain and boil for a few more minutes.

It must be a good way to make stock, because phil vickery does it that way and he's on This Morning.

Are you adding enough salt to the stock? Usually you need a fair bit to get a really flavourful stock.

After you've removed any useable meat from the carcass, I find it helps to break up what's left and roast it for about 20-30 mins together with some roughly chopped onion, carrot, celery and garlic cloves left whole until nicely caramelised. Transfer the roasting tin contents to a stockpot or pressure cooker with some bayleaf, peppercorns, salt and thyme, add just enough water to cover, and simmer. Once you have your stock, use that to make your chicken soup or whatever.