It has been a while since I’ve posted any recipes, I must say the cold weather has taken its toll on the family. We’ve had a little sick monkey on our hands, well I am going to say it has been on and off for the last 6 months and it has just been exacerbated by the cold weather. I am sure every parent goes through this battle, months of runny noses, ear infections and chesty coughs. I think the hardest thing is she can’t blow her nose. I think it would solve a great deal of her problems! She likes to make the noise and pull out tissues from the box and hold them to her nose which is all very cute, but isn’t helping!
Along with the sickness comes the teething, Poor girl has mini volcanoes all along the back of her mouth waiting to erupt. This all contributes to one upset little girl. Her appetite has definitely suffered, we have reverted back to the puree food so how timely that it’s soup season!
This is a great recipe to use up left overs, especially after a roast/BBQ chicken meal. You can make this with home-made stock or pre-made stock, just look for options that are organic and low in sodium (Salt). We have a cheeky weekend ritual; well it pretty much started when Andrew started renovating the house. We enlisted the help of many capable friends and family to help with a bit of coaxing – Lunch and beers. So began the trip to the best little BBQ chicken place in the hood.
So if you roast your own chickens of not, this is a great recipe from Donna Hay that uses up the carcass of the Chicken to make a beautiful, clear stock.
Left over Chicken Soup
1 cup of soup mix (Split peas, barely, lentils) or small pasta like Rissoni
Roast chicken, shredded
Cracked pepper and parmesan to serve.
Basic Chicken Stock Recipe
1.5kg chicken bones (still with some meat on)
2 onions, halved
2 carrots halved
2 sticks of celery, chopped
8 litres of water
8 black peppercorns
4 stalks of flat-leaf parsley
2 fresh or dried bay leaves
Preheat the oven to 200 degrees. Place the chicken bones, onions, carrots, celery in a large baking dish and bake for 1 hour. Transfer to a stock pot or large saucepan with the water, peppercorns, parsley and bay leaves. Bring to the boil and allow to simmer rapidly, uncovered.
Reduce the heat so that the stock simmers slowly but constantly. Skim the surface of the stock with a spoon occasionally so that it remains clear. Simmer for 1 ½ hours or until the stock is well flavoured. Add a generous amount of sea salt to bring out the flavour.
Strain the stock through a fine sieve. Allow to cool, and then remove any solidified fat from the surface. Refrigerate for up to 3 days or freeze in ready to use portions. This should make 4 litres of Stock.
To make the soup, dice carrot, zucchini and any other vegetables such as potato and add to the chicken stock, cooking until tender. Meanwhile, cook the soup mix or pasta according to the packet instructions. Add to the stock along with Shredded chicken and simmer for a few minutes, check for extra seasoning. Before serving, add baby spinach leaves and allow them to wilt. Serve with a sprinkle of parmesan cheese and a little cracked pepper and crusty bread.