Chicken Soup



Place the chicken carcass or stock cubes in a large saucepan with the vegetable stock and all remaining ingredients. Bring to the boil, cover the pan and simmer for 1-1.5 hours. Taste for flavouring and add 1 (additional) stock cube if necessary. Strain the soup through a colander to remove all bones, bay leaves and peppercorns.

Store Chicken Soup in a refrigerator when cool and use within 2 days.


Ingredients: (serves 4)

1 chicken carcass or 3 chicken stock cubes

1 litre vegetable stock

1 teaspoon mixed herbs

1 large onion, peeled and chopped

2 bay leaves

6 peppercorns

Salt and freshly ground black pepper

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