Wednesday, 29 August 2012

Thrifty homemade chicken soup

Really in August I should be thinking more along the lines of salads and barbecues, cooking outside and picnics!  Really really wet, cold and miserable today, so made some thrifty chicken soup.

Dice one medium onion and saute in a good knob of butter until soft, but not coloured; add in the chopped meat from two cooked chicken legs* and 1 1/2 pints of good stock (I used Marigold powder for this one). Simmer slowly for about half an hour, then whizz through the blender, but not too smooth,so you still have bits of the chicken in it. Re-heat gently with a dash of cream or top of the milk and serve in hot soup bowls.

* these were left from a chicken used a few days ago; I intend to buy a coule of packs of free range chicken legs though, cook them, and keep them in the freezer for making chicken soup. Can't be beaten on a day like today :)

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