There's nothing quite as comforting as a warm, homemade bowl of chicken and vegetable soup. This recipe combines the deep, savory flavors of a homemade chicken stock with a medley of hearty vegetables and tender chicken meat. This is a great way to use a chicken carcass to create the stock which not only maximises flavor but also reduces waste, making this soup a sustainable and delicious choice. To elevate the taste, I add sage for a touch of earthy herbiness.
**Ingredients:**
*For the Chicken Stock:*
- 1 chicken carcass (leftover from a roast or rotisserie chicken)
- 8 cups of water
- 2 bay leaves
- 1 onion, peeled and quartered
- 2 cloves of garlic, smashed
- 1 sprig of fresh sage
- Salt and pepper to taste
*For the Chicken and Vegetable Soup:*
- 2 cups of cooked chicken, shredded
- 2 medium potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 cup of chickpeas (canned or cooked)
- 1 onion, finely chopped
- 1 cup of cauliflower florets
- 2 stalks of celery, sliced
- 2 cloves of garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8-10 fresh sage leaves
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
**Instructions:**
**Making the Chicken Stock:**
1. Begin by placing the chicken carcass in a large stockpot. If the carcass has any remaining meat on it, leave it; this will enhance the flavor of your stock.
2. Add 8 cups of water to the pot. The water should cover the chicken carcass entirely.
3. Throw in the quartered onion, smashed garlic cloves, bay leaves, fresh sage sprig, salt, and pepper.
4. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for 1.5 to 2 hours, covered. This will allow the flavors to meld and the stock to become rich and flavorful.
5. After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a clean container. Discard the solid remnants, and you now have a flavorful homemade chicken stock with the added aroma of sage.
**Preparing the Chicken and Vegetable Soup:**
1. In a large soup pot, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent and fragrant, about 3-5 minutes.
2. Add the diced potatoes, sliced carrots, cauliflower florets, and sliced celery to the pot. Stir and cook for another 5 minutes, allowing the vegetables to slightly soften.
3. Pour in your homemade chicken stock, ensuring the vegetables are mostly submerged. If needed, you can add a bit more water to cover them entirely.
4. Season the soup with dried thyme, dried oregano, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
5. Once the vegetables are tender (typically about 20-25 minutes), add in the shredded chicken and chickpeas. Allow the soup to simmer for another 5-10 minutes until the chicken is heated through.
6. Taste the soup and adjust the seasoning if necessary. You can also add more water if you prefer a thinner consistency.
7. I usually ladle out some of the soup into a jug and blend with a hand blender then add this back to the pot. This helps thicken the consistency of the soup.
8. Just before serving, stir in the fresh sage leaves for a burst of herby freshness.
9. Serve your homemade chicken and vegetable soup hot, with crusty bread garnished with fresh parsley if desired.
Excuse the tupperware pic, I forgot to get a pic of the finished product but I took some to a friend so got her to take a pic.
This Chicken and Vegetable Soup is a comforting and nourishing meal, perfect for cold days or when you're in need of a hearty, homemade dish. The addition of sage elevates the flavor with its earthy herbiness, providing warmth and depth in every spoonful. Enjoy!
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