Chicken or Turkey Soup

My luscious Chicken or Turkey Soup Recipe

chicken soup

I’ve been making this soup for years, especially at Christmas and Easter when we always have a large turkey carcass left over. Everybody loves it and it makes a very hearty meal with a roll or thick slice of bread.

It’s really easy, though taking the meat off the bones is a bit messy. Never mind, hands are washable, or if you’re really fussy you can wear clean rubber or latex gloves.

Ingredients:

Chicken or turkey carcass, or a few chicken thighs
Any vegetables you have around
Chicken stock cube
Vegetable stock cube
Worcester sauce
Salt and pepper

1. Using your largest saucepan, squash the carcass in as much as possible. If you have a large turkey, you may have to do two lots. Cover the carcass or thighs with plenty of water and bring to the boil.
2. Simmer, covered, for at least an hour, until the carcass is falling apart and the meat is easy to remove.
3. Remove the carcass and put aside to cool.
4. Strain the liquid through a sieve lined with muslin or a clean tea towel, or if necessary use paper towels. This will help to remove some of the fat and will catch any small bones or bits of gristle.
5. Pour the strained liquid back into the saucepan.
6. Add chopped vegetables. You don’t need to be particular with this. Scrub the vegetables, top and tail if necessary and remove any nasty bits. Then chop roughly into large pieces and drop into the liquid. Use enough to just about fill the pan. Use any raw vegetables you have in the house – for example, carrots, cabbage, potatoes, sweet potatoes, onions, peppers, tomatoes, mushrooms, squash, spinach, swede, turnips, celery, courgettes, peas etc. Adding tomatoes (especially a can of tomatoes) can change the flavour of the whole soup, so try with and without to see which you prefer.
7. Add a chicken stock cube and a vegetable stock cube and a good shake of Worcester sauce. If you like, you can add some leftover wine at this stage. Season with salt and pepper.
8. Bring to the boil and simmer until all the vegetables are soft.
9. Meanwhile remove all the meat from the bones.
10. Once the vegetables are cooked, remove from the heat and add the meat – leaving some of the smaller pieces if you prefer a chunkier soup.
11. If you have any leftover cooked vegetables, you can add these just to thoroughly theat through before the next stage.
12. Using a stick blender, blend the soup until it’s the consistency you want. I prefer to leave some pieces of vegetable, but some people like a more pureed soup.
13. Taste and season as you like it. If it doesn’t seem to have enough flavour, add another half chicken stock cube and reheat.
14. And that’s it. Enjoy.