Darien Cooks | written by: CAROLYN EDDIE
It was my own fault really. My husband and I started talking about processed food and I mentioned that the soups he loves having for lunch, despite being sold as organic, etc. are still full of preservatives.
I do have a bit of a ‘thing’ about real food with real ingredients. Which is how I found myself spending the whole of last Monday making batches of homemade soups. Full of fresh vegetables and homemade stock.
Perfect to freeze in small containers for said husband’s lunch. In all fairness, it was a very satisfying day.
The one we enjoyed the most was a chicken and kale soup made with the remains of Sunday’s roast chicken.
Store bought stock can be substituted for the homemade and shortens the entire cooking process, but then you need to poach some chicken whilst you are cooking the vegetables. I have also been a little vague with quantities of liquid.
I like my soup super thick and full of vegetables but if you prefer less stuff in your soup add more stock and season accordingly. If there is any leftover, this soup is even better the next day.
Serve hot with crusty bread! Serves 6 to 8 / / photograph courtesy: Carolyn Eddie
Ingredients – For Stock
(Can be made ahead)
- 1 whole chicken, or 4 to 5 pieces of chicken on the bone, or remains of a roasted chicken
- 1 onion, quartered (no need to peel)
- 3 stalks celery, halved
- 3 carrots, halved
- Parsley
Instructions – For Stock
- Place all ingredients in a large pot and cover with water.
- Bring to a boil and then simmer gently for three hours.
- Every so often, skim the scum off the top with a large spoon.
- Using a colander, strain the contents of the pot. Set aside. Once the chicken has cooled slightly, remove the meat from the bones and add to stock. Discard the vegetables.
Ingredients – For Soup
- Chicken stock from above plus some store-bought (or two cartons of store-bought
- The cooked chicken meat, cut into chunks, or two raw chicken potions
- 6 stalks of celery, sliced in half lengthways then cut into 1/4-inch slices
- 1 small onion, diced
- 1 parsnip or small swede, diced
- Handful of French green beans, cut into three
- Handful of chopped kale
- Olive oil
- Optional: some pasta, rice or tinned white beans
- Salt and pepper to taste
Instructions – For Soup
- In the same large pot that you used to make the broth, heat a little olive oil, then add the carrots, onion, celery and swede or parsnip
- Sauté over a gentle heat for 10 to 15 minutes, then add stock. Add raw chicken at this stage if you don’t already have cooked chicken, and poach alongside the vegetables.
- Remove the chicken after thirty minutes and cut or shred.
- Continue cooking until carrots are almost done, then add the green beans.
- Add the pasta, rice or white beans at this stage (if you are including them).
- Cook for a further 10 minutes, then add kale and chicken.
- Taste for seasoning, adding extra stock if required to cover all the fantastic ingredients, and cook for two minutes until kale is bright green but not wilted.
CAROLYN EDDIE is a Darien Resident & Owner, Carolyn’s Absolutely Fabulous Events. For more of her recipes, check out carolynsabsolutelyfabulousevents.com and please remember to tag her on Instagram @carolynsfabfoods.
