Hearty Chicken and Vegetable Soup

Use up those leftover chicken bones to make the most sumptious base for this Chicken and Vegetable soup. A delicious and hearty lunch for great value!

Difficulty:

Prep time: 10 minutes

Cook time: 2.30 hours

Serves: 2

Hearty Chicken and Vegetable Soup Image 1

Hearty Chicken and Vegetable Soup Image 2

Related Tags

Ingredients

1 leftover cooked chicken carcass - with a bit of the meat still on
1 large Darts Farm potato - peeled and chopped into bite-size chunks
¼ tsp each of salt and pepper
1 tsp fresh chopped parsley
1 onion - chopped into quarters (no need to peel)
3 carrots
bunch of Darts Farm kale
1 bay leaf
2 chicken stock cubes - crumbled
cold water

Method

Place your leftover chicken carcass on a chopping board and pull off any meat you can find on it (pay special attention to the wings and underside of the chicken where you'll find some good pieces). Place the pieces on plate, cover and refrigerate for later.
Place all the leftover bones and skin from the carcass in a large pan, completely cover it with cold water, so the water comes about 1 inch above the chicken
Place the onion, 1 carrot (no need to peel, but you can break it in half), bay leaf and crumbled stock cubes in the water with the chicken.
Bring to the boil, then turn down the heat and simmer for 2-3 hours until the water has reduced by at least half.
After 2-3 hours, place a sieve over a large bowl. Carefully strain the chicken and veg and leave for a couple of minutes so that all the juices drip into the bowl. Pour the juices back into the pan.
Peel and chop the remaining two carrots and place in the pan with the stock.
Add in the chopped potato, salt & pepper. Bring back to the boil, and simmer gently for 20 minutes until the vegetables are soft and tender. Add in the chicken pieces from the fridge and kale for the last 5 minutes to heat through.
Ladle into two bowls and serve, topped with the chopped parsley and a chunk of warm bread!