How do you make Chicken soup from the Sunday lunch leftovers please?

[MaggsS]

I will be cooking 2 chickens tommorrow. One for Sunday lunch and the other to use in sandwiches, salads, packed lunches etc.

What the best way to make soup from the leftovers please?

Thanks

i leave some meat on the carcass, tehn put in a huge pan, with half an onion, some celery, salt & pepper corns and a carrot. i then simmer it for hours. skim any froth off the top. then i strain it into another pan and taste it, see if it needs a stock cube or not. you can add the bits of chicken that are left, blend down the carrot & celery and use that to thicken the soup.

you can leave it to go cold overnight and skim the fat off the top

i tend to leave it as a clear broth and serve it with small pasta shapes in it

make stock first, by boiling the bones and bits with an onion, bay leaf, carrot and a couple of sticks of celery. some people boil for hours but i find simmering for forty mins does the trick.

then chop an onion, carrots, celery and sweat in oil or butter for a while, add rinsed barley, a bay leaf and the stock and you have soup. you may wish to add salt or a stock cube if like me you end off getting a bit greedy for soup and make a huge panful. mind you, with 2 birds you should be alright.

Thanks.

Really love soup in this cold weather and luckily so do the my DH and children.

Can't resist the crusty bread with it though!!