Chicken Soup Recipe

Name: Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken carcass (leftover from a roast, if not much is leftover or the carcass is small freeze and use 2-3); 2 onions (no need to peel just halved); 2 bay leaf; 1 sprig fresh rosemary; 6 peppercorns; 1 leftover roast chicken; 2 handful broken vermicelli; 1 carrot; 1 boiling water; 4 garlic cloves

Servings: persons

1 chicken carcass (leftover from a roast, if not much is leftover or the carcass is small freeze and use 2-3)
2 onions (no need to peel just halved)
2 bay leaf
1 sprig fresh rosemary
6 peppercorns
1 leftover roast chicken
2 handful broken vermicelli
1 carrot
1 boiling water
4 garlic cloves

1
Place carcass, onions, peppercorns, salt, carrot, bay, rosemary and garlic cloves in a pot.
2
Cover with boiling water and season with a pinch of salt.
3
Bring back to the boil and simmer for 2 to 3 hours topping up water when necessary taste to see when it suits
4
strain in a colander or sieve into a clean pot and add shredded leftover chicken and a handful of vermicelli.
5
Simmer until pasta is cooked
6
Serve with crusty bread and a swirl of cream.
7
Enjoy

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chicken carcass (leftover from a roast, if not much is leftover or the carcass is small freeze and use 2-3), 2 onions (no need to peel just halved), 2 bay leaf, 1 sprig fresh rosemary, and more.

Yes, Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup

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