Jewish Chicken Soup

This seasonal soup is adapted from a recipe in the ‘Covent Garden Soup Book’.  This is a popular recipe in my cookery demonstrations.  The chicken stock is rich in minerals, trace minerals, gelatine, collagen and glycine.  The chicken is a good source of protein.

Chicken Stock
1 chicken carcase
1 onion, roughly chopped
1 carrot, roughly sliced
1 celery stalk, sliced
2 garlic cloves, whole
2 bay leaves
10 peppercorns
Bouillon stock power

1. Put the chicken bones in a large saucepan and add onions, carrot, celery and garlic.  Cover with water and, bring to the boil.  Simmer gently  for 1 hour in a covered saucepan.
2. Skim off any scum and leave to cool.
3. Remove the layer of fat on the surface.  Drain and remove the vegetables etc.  Take the remaining chicken off the bones and set aside.

Soup
Serves 6
3 tbs olive oil
2 onions, finely chopped
2 cloves garlic
1 leeks, finely sliced
3 celery stalks, finely chopped
3 carrots, scrubbed and roughly chopped
4 pts chicken stock
2 tbs bouillon stock powder
2 tbs Tamari Sauce
Pepper to taste
Flat-leaf parsley, finely chopped

1. Sauté onions, leeks and celery for 10 minutes in a covered saucepan (without browning!).  Add carrots and chicken stock and cook for a further 30 minutes in an UNCOVERED saucepan.
2. Add the chicken to the soup.

Garnish with chopped parsley