Sunday, 30 May 2010

Creamed Chicken Soup

This is a good one to make if you have the odd chicken carcass hanging around and it is very tasty, its also something for nothing out of what most people throw away, but you will get all the goodness and flavour out of simple home made offerings, which is delicious served with wedges of a fresh bread loaf.


1 chicken carcass
1 bay leaf
1pint of milk
4 tablespoons boiling water
4 tablespoons cold water
4oz chopped cooked chicken
1 medium size onion
1 clove
1 chicken stock cube
1 level tablespoon conflour
1/4 level teaspoon nutmeg


  1. Break up the carcass and put into a large saucepan.
  2. Chop the onion add the bay leaf and clove
  3. Pour in the milk and the stock cube dissolved in boiling water
  4. Simmer slowly for about 20 minutes or so. Then strain away the bits of the carcass through a sieve returning the liquid to a clean pan.
  5. Add the slaked cornflour (cornflour mixed with water to form a paste), then add to the liquid stirring all the time until mixture comes to the boil and thickens slightly. Add the nutmeg; then the cooked chicken and season to taste. Simmer for about 15 minutes.
  6. Ladle into soup bowls .

Eat and enjoy

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