Chicken soup is not only good for the soul, as the famous book says. It is also good for the pocket because it is an incredibly frugal meal, using up a few odds and ends out of the veg compartment of the fridge and the carcass from the Sunday roast - that's it !
Chicken & Vegetable Soup
a knob of butter
2 cloves of garlic
2 chicken carcasses and any leftover roast chicken/vegetables
salt, pepper, spices/herbs of your choice (garlic pepper, thyme, smoked paprika, for example)
to serve : a crumbled Ryvita (optional)
Peel and chop the veg - you could use up whatever is lurking in the bottom of the fridge but I used leeks, carrots, onions and garlic.
Put in a large pan with the butter and gently cook for a couple of minutes to soften.
Toss in the chicken carcasses - I used two, as we'd had the Madhouse grandparents over for Easter Sunday, but you could just use one or freeze one and save it until you eat another roast chicken. Cover with water and bring to the boil. Simmer for 30-40 minutes.
Pass it through a sieve to remove the bones (which will partly dissolve but leave lots of little gritty bits, if you don't sieve it). Pick out the vegetables and any pieces of meat and toss them back in the broth, being careful to avoid adding back any pieces of bone. Whizz it up with a stick blender to thicken and season to taste with herbs and spices of your choice. I crumbled a couple of stale Ryvita on top in place of croutons.
It always amazes me that you can gets something so tasty and nourishing from basically nothing ! You could add a splash if cream but it doesn't really need it.
As this is made with the bits that usually end up in the bin after the Sunday roast, this is a prime contender for the #KitchenClearout linky !