Chicken soup -Help

[CHOCOLATEPEANUT]

I made some Pea and Ham last week and it was a big hit with family.

Thought I would have a go at Chicken so

I am soaking a mix of pulses,beans and lentils overnight and I have bolied a free range chicken frame in a pan of water.I have saved some meat.

How does it come togther?

I would soften an onion and some root veg, add the pulses and the stock (boiled chicken water) and add shredded meat near the end of the cooking time, maybe 30-40 mins or until the veg is tender and the soup seems thick?

Have you seen the Covent Garden Soup Co cookbooks?

Good luck!

(BTW, my name is Ria for good reason, my DH - chef - despairs of my kitchen skills, but I can make soup!)

Oh, I have stopped seasoning soup during cooking so the DCs can eat it, but if they weren't having it I would use seasoning.

Thanks I will have another go.The stock was no good this time as I did not add veg and cooked carcass to long.No taste.I have a goof soup cook book and what you suggested is also mentioned in there so you do not follow your namesake!!!

Thanks! I roast my chicken in a tray with some water, covered in foil and it cools to like a jelly which makes alovely flavoursome stock.

Homemade soup is lovely!

You shouldn't really add veg. to stock unless you are going to use it straight away. I put cooked chicken carcass/skin etc in pan with water to cover, whole pepper corns, couple of bay leaves and a bouquet garni. Cook it slowly for AGES so the flavour gets really intense. Sieve and chuck away bones - saving any decent looking bits of chicken. Good stock will end up as jelly after a night in the fridge! Meanwhile gently fry some veg - onions, carrots, celery whatever - I use about 1 lb of veg for every 1 pint of stock. sometimes also use a couple rashers chopped streaky bacon. When veg nice and soft then add stock and cook a bit longer. Season at the end. I usually add tarragon and lots of black pepper. A spoonful of harissa paste adds a bit of bite. Then add chicken if you have any or dumplings if you are using or a couple of handfuls of barley, or basmati rice. LOVE chicken soup. Want some now! I freeze stock every time we have a roast chicken and if I don't make soup it is brilliant for risotto.

I cooked my chick with a bouquet garni but did not add any veg before of after {blush]just the chicken meat and a full bag of pulses/peas/lentil mix and blended it and it taste v v bland so went down the loo!!

Ha Ha Peanut - yes it would be a bit bland! Give it another go. It is lovely! Remember stock first then add stuff later or freeze stock.