Chicken Soup with Cheesy Croutons

 

Serves 4

Preparation: 15 minutes

Cooking Time: 2½ - 3 hours

 

This is a Guest Recipe from the Daily Mail Weekend Magazine and I have used this as a base for this recipe as I never bother to weigh quantities when making soup and may often add more of the veg than stated!

There is something enormously comforting about a good chicken soup, it can taste quite delicious, be a very satisfying meal and the perfect food if you are not feeling well.    It is best to make this soup in advance as the cooking time is fairly lengthy and can be stored in the fridge for a few days or even frozen.  (if there is any left!)

 

 

 

Ingredients

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For the stock

 

• 1 small free-range chicken, roasted

• 1 onion, 2 carrots and 2 sticks of celery, unpeeled and quartered

• A few sprigs of thyme, bay and parsley

• 200ml (7fl oz) white wine

 

 

For the soup
 

• 3 tablespoons extra-virgin olive oil

• 2 leeks, finely sliced or chopped

• 2 carrots, peeled and finely chopped

• 2 celery sticks, peeled and finely chopped

• 3 - 4 sliced fresh tomatoes

• 2 medium potatoes, peeled and diced

• 4 garlic cloves, peeled and chopped

• A handful of chopped mixed herbs, such as parsley, chives, chervil and basil

 

 

Method

 

1. Remove all the meat from the chicken, chop into bite-size pieces and set aside.
    

2. For the stock, place the bones in a large pot with the onion, carrots, celery, herbs and wine.
    

3. Pour in enough water to cover, about 1.5ltr (2¾pt), bring to the boil, cover and simmer on the lowest heat for 1½-2 hours, then strain, discarding the bones.
    

4. When the stock is ready, heat 2tbsp of the oil in a large pan and sauté the leeks, carrots and celery until really soft but without colouring – 10-15 minutes.
    

5. Add the potatoes and garlic, cook for a few more minutes, then pour in the stock.
    

6. Simmer for 25 minutes, add the chicken pieces and cook for 5 more minutes.
    

7. The potatoes should be starting to fall apart and thicken the soup.
    

8. Sprinkle over the herbs and serve with a drizzle of the remaining oil and some black pepper.
    

9. To create a little extra bulk, you can also add noodles, fine egg noodles are probably best and because they cook so quickly, can be added the appropriate amount of time (check the manufacturers instructions) before the end of cooking the soup.
    

10. You can serve this soup with Cheese Croutons by pre-heating the oven to 190˚C and line a baking tray with foil.
     

11. Cut four slices of bread into cubes, toss with melted butter, top with grated Cheddar, Parmesan or Gruyére and cook for 15 minutes until golden .
     

12. Serve these by tossing some on top of the soup.    They are, of course, delicious with many of the soup recipes shared on this website.