Chicken soup and seasonal variations

Chicken soup and seasonal variations

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

You can’t beat a good bowl of creamy chicken soup at any time of the year. A raw carcass or two is the best option and your butcher may even give them to you, if you’re lucky. You can get away with a carcass from a cooked bird but it won’t give as full a flavour.

Through the year, have fun playing around with seasonal variations. Add wild mushrooms as they appear in the autumn and spring, and in the summer add peas and broad beans. Or put some crayfish or lobster shells into the soup and blend it up for a surf and turf option.

Ingredients

Quantity Ingredient
1 raw free-range chicken carcass, chopped
2 free-range chicken legs
1 onion, peeled and roughly chopped
1 leek, trimmed, roughly chopped and washed
10 black peppercorns
1 bay leaf
a few sprigs thyme
a few sprigs tarragon, leaves chopped, stalks reserved
1.5 litres chicken stock
60g butter, plus an extra couple of knobs
50g plain flour
salt
freshly ground white pepper
120g wild mushrooms, cleaned and sliced if large
60ml double cream

Method

  1. Put the chicken carcass and legs into a pan with the onion, leek, peppercorns, bay leaf, thyme, tarragon stalks and chicken stock. Bring to the boil, lower the heat and simmer for 35–40 minutes.
  2. Remove the chicken legs and set them aside on a plate. Strain the stock through a fine-meshed sieve into a jug. Melt the 60 g butter in a clean pan over a medium heat and stir in the flour. Gradually add the strained stock, a ladleful at a time, stirring well to avoid lumps. Bring to the boil, season and simmer gently for 30 minutes.
  3. Blend the soup with a hand-held blender, or use a free-standing blender to give it a nice silky finish.
  4. Meanwhile, melt a couple of knobs of butter in a frying pan. Add the mushrooms and cook gently for 2–3 minutes without colouring them.
  5. Remove the meat from the chicken and cut or tear it into even-sized pieces. Add to the soup with the mushrooms, cream and chopped tarragon leaves. Re-season if necessary and simmer for a minute or so before serving.
Tags:
Hix Oyster & Chop House
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