Soup needs stock and nothing beats home made stock - this recipe makes 2.5 litres which can be frozen in batches for up to 6 months. It's worth boiling up your bones everytime you have a roast chicken. Anticipate winter!
Add chicken, carrots and celery to a large stock pot with 3 litres of water. Slowly bring to the boil skimming the surface of scum regularly. Reduce the heat, add the herbs and simmer gently for 3 hours.
Strain stock through a sieve pushing the solids with a spoon to remove any excess liquid. Discard the solids and leave to cool. Refrigerate then remove any set fat from the liquid.
Makes 10 servings (serve = 250 ml or 1 cup)
| Prep Time: | 5 mins |
| Cooking Time: | 3h 30 |
| Ready in: | 3h 35 |
Suitable for: |
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| Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 75 kj |
| Calories | 18 kcal |
| Fat | 0.3 g |
| Total Carbohydrate | 1 g |
| Total Protein | 2.5 g |
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