This is my dear late mum’s special recipe for her Christmas Chicken Soup..
This is a special tradition in our house at christmas, whereby we always have this soup as a starter for our Christmas Day Dinner. Dueto going up to my in-laws for our christmas dinner .. .. I have decided to make a big pot of this soup today and we will have some before we go out to see the Panto Cinderella at the Carnegie Hall tonight.
Now for the recipe…
1 Whole Chicken (to make the stock)
3 Large Leeks or 6-8small leeks halved and chopped
A small handful of long grain rice
2 chicken stock cubes
1 large Onion finely chopped
a good bunch of flat leaf or curly parsley
Maldon Salt and Freshly Ground Black Pepper
Put a big pan of water onto the cooker, place the whole raw chicken into the water and bring to the boil… Once boiling, turn down to a simmer and allow to cook for about an hour to an hour and a half.
Once the chicken is cooked, allow the liquid to cool down a bit, then remove the chicken and put aside, then strain the liquid through a sieve to catch any loose bits of bones / fat and scum..
Wash the pan and return to the stove, pour the strained chicken stock back into the clean pan, sieving it again as you pour it in.
Bring the pan of chicken stock to the boil again, and add the 2 chicken stock cubes.
Add the leek, onion, long grain rice, salt and pepper to the pan and simmer for 10 mins
Add one of the chicken breasts, chopped into bits or just shred it into the pan from the above cooked chicken.
Add the chopped parsley and allow to simmer for 20 mins.
Then enjoy with a home made crusty baguette ripped into chunks spread with a good organic butter.