1large roasted chicken carcass with some of the meat still on*
1brown onionchopped in half (no need to peel)
2medium carrotschopped in half (no need to peel)
½tspsalt
½tspblack pepper
Water to cover
For the soup:
2tbsp.butter
1brown onionpeeled and chopped
6chestnut mushroomssliced (Crimini or Portabello work just as well too)
1green chillisliced (or two if you like it hotter)
2clovesgarlicpeeled and minced
2tbspplain (all-purpose) flour**see notes below for gluten free
800ml(3 1/2 cups) of your prepared chicken stock
3tbspdouble/heavy cream
1tsplemon juice
To Serve:
Chopped spring onionsscallions and chopped green chilli
Instructions
Take your roast chicken carcass and strip off any little bits of meat you can find. You may have to pull it to pieces to get the most meat from it. Wrap up the bits of meat and refrigerate for adding later.
1 large roasted chicken carcass with some of the meat still on*
Put all the leftover bits of chicken in a large pan. Add the onion, carrots, salt and pepper and cover with water (at least 1.5litres). Bring it to the boil and let it simmer for 2-3 hours - until the stock looks a creamy brown colour and has reduced by at least a third.
1 brown onion, 2 medium carrots, 1/2 tsp salt, 1/2 tsp black pepper, Water to cover
Turn off the heat and leave to cool slightly, then put a sieve over a large bowl, and empty everything into the sieve. Throw the sieve contents away. You should be left with approx. 800ml/3 1/2 cups of stock (if not, just top up with a bit of water).
Heat 1 tbsp (half) of the butter in a large sauce pan.
2 tbsp. butter
Add the onions and cook for 5-6 minutes, until they're soft and translucent.
1 brown onion
Add in the mushrooms and cook until they start to go golden brown. Add in the green chilli and garlic, cook for 1 minutes then add the rest of the butter. When the butter has melted, stir in the flour using a whisk and cook for 1 minute, stirring all the time.
With the heat on medium-high, start to ladle in the chicken stock, stirring with the whisk all the time. When all the stock has been added, keep stirring until the soup thickens and bubbles gently.
800 ml (3 1/2 cups) of your prepared chicken stock
Turn the heat down to medium-low and add in the reserved chicken and cream. Stir, then add in the lemon juice. Have a taste to see if if needs a little more lemon juice or salt and pepper.
3 tbsp double/heavy cream, 1 tsp lemon juice
Divide between three bowls and top with a few chopped spring onions and green chilli slices.
Chopped spring onions
Notes
*If you find you don't have much chicken left on the carcass, simply add a raw chicken breast into the simmering stock about 45 minutes before the end of cooking. Then remove and shred the chicken when you strain the stock.**For gluten free, omit the flour, and add the stock to the onions and mushroom mixture all at once. When the soup is bubbling, whisk in 1 heaped tbsp. of cornflour that has been mixed with 3 tbsp. cold water.You can cool this soup, then cover and refrigerate it for up to two days. Reheat until piping hot. To freeze, cool and cover the soup, then refrigerate for up to 1 month. Defrost thoroughly and then reheat until piping hot..Nutritional Information is per serving, accounting for 50g cooked chicken meat per serving.