Home made chicken soup recipe?

i've got the chicken carcass with scraps of meat left on and lots of veg. How do i make a nice soup without it being greasy? ideas welcome!Home made chicken soup recipe?
Add water to the carcass. Bring to the boil. Let simmer for 2-3 hours. Remove carcass. Add veg and simmer for 20 mins. You can water down the soup or thicken with corn flour.





Serve with fresh buttered bread and a hint of pepper.Home made chicken soup recipe?
simmer the carcass in water with a bouquet garnie which is any nice fresh herbs tied together for about 1 hour, then add sliced celery, carrot and a potato will add thickness. Remove carcass and herbs after veg have softened and season with salt and pepper and some finely chopped fresh parsley.


The soup should not be to greasy if there is no skin.
I always start with chicken stock. Make sure to remove all skin and fat. Cook carcass in stock. Strain and add your fresh vegs. , such as onion, celery, carrots and parsley. Boil noodles in separate pot . Serve soup with noodles
Chicken Soup





Ingredients


1 chicken, or boiling fowl


2 Leeks, coarsely chopped


1 large onion, coarsely chopped


2 Parsnips, coarsely chopped


1 large bunch curly parsley, coarsely chopped


2.25kg Potatoes, peeled and cut into chunks


3-4 Carrots, coarsely chopped





Method


1. The night before you want to eat the soup, put the chicken or boiling fowl into a large, heavy-based pan and cover it with enough water to come to the level of the breastbone. Bring the water to the boil, skimming the surface as necessary. Reduce the heat to low, partially cover the pan and leave to simmer for 1鈥? hours for a chicken, or up to 5 hours for a boiling fowl, until the flesh is tender when you pierce it with a knife. Keep an eye on the water level and top up as necessary.





2. Remove the pan from the heat and leave to cool. When the bird is cool enough to handle, remove it from the liquid and set aside. Strain the liquid through a fine sieve into a large bowl and leave to cool completely, then cover with cling film and chill overnight. Remove any skin and bones from the bird and discard as well. Cut the chicken meat into bite-sized pieces, cover and put in the fridge.





3. The following day, remove the layer of fat that will have formed on the surface of the stock and discard. Pour the stock into a large saucepan and bring to just below boiling point over a high heat. Reduce the heat to low, add the leeks, onion, parsnips, carrots, most of the parsley and season to taste. Leave the soup to simmer for 30 minutes, or until the vegetables are tender. Just before the vegetables finish cooking, add the chicken to the pan and heat through. Stir in the remaining parsley and season with salt and pepper.





4. Meanwhile, bring a separate pan of salted water to the boil. Add the potatoes and boil for 15鈥?0 minutes until they are tender. Drain well, then set aside and keep warm.





5. When you鈥檙e ready to serve, divide the potatoes between soup bowls and ladle the hot soup over.
If you don't want it to be greasy then it's a two step process.


Take the chicken items, put in a pot and cover with water.


Cook with 1 whole carrot, unpeeled, 1 whole unpeeled onion...cut in half, a few cloves of garlic.


Cook for two hours at a slight boil.


Now you made a rich stock. Throw veggie out. Cool overnight in the refrigerator.


Next day all the fat will be on top. Take a spoon and remove and you have non-fat broth.


Add your veggies and rice and cook until tender. If making pasta cook separately and add to soup at time of serving.
This is a recipe that has been handed down for years in our family.It is delicious and just right for using leftover chicken.





Boil carcass for 10 minutes.Cool and remove skin and bones.Put back onto boil and:


Chop 1 leek small and add.


Chop 2 medium onions small and add 1


Puree the other one in a blender and add


Peel 5 large carrots


Chop and add 3 and blend the remainder to a puree and add


Chop a very large bunch of parsley and add


(dried parsley is fine but add a good couple of tablespoons)


Add tinned pulses...kidney beans etc.


Add 3 to 4 chicken stock cubes


Chop and add 2 to 3 pounds of potatoes(medium pieces)


Add a little salt if required


boil gently until all ingredients are soft but not mushy.


Hey presto chicken soup to die for.





You can throw in peppers and other veg if you want but this recipe is yummy as it is.Serve piping hot with crusty bread.





Blend more carrot and onion if desired as these thicken the soup.The parsley is one of the most impotant ingredients so be generous.
I would advise not to worry about the fat - but to make the stock/soup, chill it then remove the fat from the top - then reheat.


I've a recipe (of sorts) for a spicy chicken noodle soup on my blog below
*****OLD FASHIONED CHICKEN NOODLE SOUP


1 lg. stewing hen, cut in pieces


2-3 c. carrots, sliced


2 lg. onions


2 c. celery, cut up


Salt, pepper %26amp; garlic salt to taste (about 1/4 tsp.)


1/2 c. Chicken Soup Mix


Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.


Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.


NOODLES:


1 tsp. salt


3 eggs


3 tbsp. cream


Flour


Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4'; wide and 4'; long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.


Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.
Easy follow any of the recipes already given but to stop it being greasy or fatty. cook the chicken first in the water for 20 - 30 Min's with half an onion garlic, bay leaves and cloves. remove the carcass put on a plate run the stock through a sieve into a new pan and allow to cool totally. you can now skim the fat off the top. reheat add diced carrots the chicken meat, a handful of shell pasta. Cook for 15 Min's 5 min from the end add peas chopped coriander and 100 ml single cream.





I made this last night and my wife took some to work today.
I make Sunday dinner chicken soup. Get all your leftover Sunday dinner bits, potato stuffing veg etc, mash it up. put two chicken oxo cubes in two pints of boiling water, add to your mashed up left overs, then add all your remaining chicken. Stir and bring to the boil. Its lovely.