roast chicken soup
Roast Chicken Soup with Sweetcorn Dumplings (serves 6) Preparation Time: 30 mins Cooking Time: 4+ hours
You will need: a whole free-range chicken, roasted for about an hour and a half - keep the juices! 2 carrots, roughly chopped 2 celery sticks, roughly chopped 2 onions, roughly chopped 1 leek, roughly chopped 1 bay leaf 2 garlic cloves, peeled 400ml chicken stock (I used the fresh stock you can get in tubs in the supermarket) white wine (I used leftover prosecco cos’ I sure as hell wasn’t drinking it ever again) Handful of peas Whatever veg your fancy adding to your soup For the dumplings: 100g self-raising flour 50g suet (I used Arora) 100g sweetcorn 120ml cold water
Make it! Sweat the vegetables and garlic in the fat (or olive oil) from your roasted chicken until slightly softened. Sit the roast chicken on top of the veg and pour over stock and wine, add enough boiling water so the chicken in mostly submerged. Throw in the bay, lots of salt and pepper and simmer for 4 hours. After about 4 hours, strain the soup and discard the vegetables. Pick the chicken meat and return it to the broth. Add a handful of peas, and some bite-sized vegetables 20mins before serving (if you want veg in it that is). For the dumplings, mix the corn with the suet, a big pinch of salt and bring together with enough cold water to make it sticky but not wet. Roll into 12 balls with floured hands. To cook the dumplings, steam for about 20-25 mins or add them to the soup with the lid on 20 mins before serving.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!