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Thursday, 2 February 2012

Chicken Soup - Flu Soother

1 chicken carcass or use the left over carcass from roast chicken

1 bulb of garlic, peeled and roughly chopped

1 large onion, sliced

pearl barley soup mix

3 carrots, grated

4 stalks of celery, finely chopped

Sprig of parsley, chopped

Salt to taste

In a large saucepan cover the carcass with 8 cups of cold water. Add the garlic cloves and onion and bring to a boil. Gently simmer for 30-45 minutes. Skim off any foam that forms on the surface with a spoon or small sieve otherwise the bitter foam can boil back into the soup and taint the flavour.

Use tongs to remove the carcass into a colander. Return to the heat and add the soup mix or pasta, vegetables, and chopped parsley. Simmer for 15-20 minutes until the soup mix or pasta is cooked and the vegetables are tender. Adjust the seasoning to taste.

Meanwhile, remove any remaining meat from the chicken carcass and add to the soup.  Serve hot with crusty bread rolls.

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