Chicken soup using a whole chicken

[Dustyblue]

I want to make proper chicken soup and wondered how other people do it? Would love to hear your recipes. Got a small organic chook, about 800gm.

Am aiming at this one

Homemade Chicken Noodle Soup (from scratch!) - RecipeTin Eats

Sounds like a total faff around but I guess there are no shortcuts to do it properly!

I've got Nagi's book, & everything I've tried has been under-seasoned.
Don't know if it's just her, or an Oz thing.
I disagree about removing the fat - that's where the flavour is.

I normally roast the chicken for a main meal, then make stock from the carcass, & use that as a base with left-over roast chicken. I like chicken & sweetcorn soup with Asian flavours.

Well, I pretty much followed Nagi's recipe but with a few additions

@oncemoreuntothebeachdearfriends I tend to agree. NO, I don't think it's an Oz thing.

I didn't remove the fat, just took off the scum in the early stages. Added much more garlic, turmeric, more herbs and it turned oput pretty well.

SO true about not removing the fat, it melts when you re-heat it and give is the best taste.

When we lived in France, I used to ask the (halal) butcher for a whole chicken, but to take the breasts out separately. The whole bird was only a couple of Euros more than the breasts. It seems a shame to use the breast meat for soup.

That recipe doesn't look like a lot of faff to me. I can't think of a much quicker way to do it, if you have to make the stock.

Once you have the stock, this recipe is a brilliant way to add a bit of substance to it.