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Chicken garden soup
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Total Time:
1 hour 40 minutes
Delicious broth made from roast chicken leftovers for ultimate comfort.
Ingredients:
  • 2 onions
  • 6 carrots
  • 6 sticks of celery
  • 2 fresh bay leaves
  • 4 whole peppercorns
  • 1 free-range roast chicken carcass with leftover chicken attached
  • 1 large knob unsalted butter
  • olive oil
  • 2 cloves of garlic
  • 4 shallots
  • a few sprigs of fresh flat-leaf parsley
  • 200 g baby spinach
  • 2 handfuls seasonal greens such as kale, cavalo nero
  • 1 lemon
Instructions:
  • Prepare the stock by adding the higher-welfare roast chicken carcass with leftover chicken, chopped onions, carrots, celery, bay leaves, peppercorns, sea salt, and cold water in a large pan. Bring to a boil, then simmer for 1 hour, skimming off any scum. While the stock simmers, prepare the base of the soup by slicing remaining carrots, celery, garlic, shallots, and parsley. In another pan, heat butter and oil, then sauté garlic, shallots, and parsley stalks until softened. Add carrots and celery and cook further. Once the stock is ready, remove and discard the chicken carcass, then strain the stock into the veg pan. Boil, then simmer for 20 minutes. Add seasonal greens and cook for 10 minutes, adding spinach for the last minute. Finish by adding lemon juice, season to taste, and serve in bowls, topped with shredded chicken, parsley, and black pepper.

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