Fern Briton's Chicken Stock Soup with Vegetables, Fresh Parsley and Lemon
This is a superb way to use up the roasted chicken carcass, the roasting process tends to give the finished stock a wonderful deeper flavour. To boost the flavour even further I have also added an additive free chicken stock cube, a nice selection of vegetables, parsley and a hint, and I mean a hint of red chilli. You do not have to use the chilli if you don't like the stuff. I think it adds a nice edge to the whole thing. Once the stock is ready all you need to do is thicken slightly and hey presto, a tasty soup for next to nothing, it also freezes well.
Preparation time 15 minutes.
Cooking time 45 minutes.
Copyright Fern Briton
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