Chicken Soup

Name: Chicken Soup
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

10 ingredients

7 steps

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

Directions

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

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