How do I make chicken soup?

[SSSandy]

I have the carcass and left-over meat from the roast chicken, typical soup vegetables like leek, onion, carrot, a tub of cream and some parsley

How do I assemble it to make the soup though? (head scratching icon)

Boil up your carcass for an hour with water covering it and a lid on the saucepan.
Decant the resultant stock into another pan.
Leave carcass to cool,then pick off any bits of meat,chuck into stock.
Add leeks and carrots,cook til soft.
Puree up with a hand blender.
Add cream just at the end.
Serve,garnished with parsley(if you must bleurgh!)
Ta-da! Jobs a good un.

Oh thanks sugarfree :)

• I'll get to work now!

Out of interest, I tried making soup using left over bones from shoulder of lamb and it tasted insipid. When I added a vegetable stock cube,it was more palatable. How could I have improved the flavour without using a stock cube, ie make a natural soup without the synthetic after taste?

the sort of Jewish-style one is yummy, basically the same as what sssandy says, the more carcass the better though, just bung the carcass in water, cover, bring to boil, skim off any white yucky stuff, put a lid on, then simmer gently for an hour, then add big chunks of carrot and onion and cook for another hour, again simmering slowly with lid on, and eat with vermicelli (cooked separately) and, if you can really be bothered (I can't), dumplings.

If you have a pressure cooker they do it excellently..

don't have any tips about the insipid lamb soup though..

I didn't skim off any white yucky stuff...... oops

Don't worry,no one will know!
Is it done yet?Good?

Yep all done. Tastes nice. Thanks for the tips! I left the parsley since you found that disgusting.

speedymama, browning the bones in the oven before use might result in a better flavour next time. I've never tried it with lamb bones though so I'm not absolutely sure :-S

Yaaaay for leaving yukky parsley off the yummy soup,I'm touched by your thoughtfulness