Left Over Chicken Soup
Ingredients
Main Ingredients
2 Whole: Carrot, Fresh, Chopped
25 g: Butter, Salted
300 ml: Milk, Fresh Semi-Skimmed
1 Carcass: Chicken, Leftover Roast
2 Tbsp: Flour, White Plain
2 Medium: Onion, Brown (Fresh), Chopped
2 Stick: Celery, Fresh, Chopped
1 Seasoning: Pepper, Corn Black, Ground
2 Whole: Bay Leaf, Dried
3 Slice: Bacon, Smoked, Chopped
2 Whole: Garlic, Clove (Fresh), Crushed
1 Handful: Bean, French (Fresh), Chopped
5 Leaf: Cabbage, Savoy (Fresh), Chopped
1 Bag: Bouquet Garni, Dried
5 Floret: Broccoli, Fresh, Chopped
Method
Add the butter, onion, bacon, celety, carrot and garlic to a saucepan and fry on a moderate heat until the onion is translucent.
Meanwhile; strip the meat from the chicken carcass (put any boney or grissly bits to one side).
Stir in the flour then add the chicken, 300 ml of boiling water, the bay leaves and the bouquet garni to the pan.
Place the leftover chicken and carcass to a metal sieve and place above the sacepan then cover with the lid (you may need to break the carcass up a little)
Turn the heat down to a simmer and leave for 30 minutes.
Remove the lid of the pan and the sieve and turn up the heat to reduce the liquid by half.
Add the milk and simmer for 30 minutes.
After 15 minutes add the remaining vegetables.
Season to taste and serve.