I've been off work sick for the past few days (cough cough splutter splutter). Today I finally braved the kitchen to make something for my lunch and noticed the leftovers of a roast chicken. It seems criminal not to make a chicken stock for the next roast dinner....but then realised I could kill two birds with one stone and have a lovely chicken soup.
Be warned this is a very light, subtle chicken soup only suitable for eating while in pjs watching Loose Women.
PS. I would rather be here.....
Chicken Soup/stock (makes 3 tubs of stock and 1 bowl of soup)
1 leftover chicken
1 large onion
1 bay leaf
salf and pepper
Put the bones in a big pan and cover with water. Add all the other ingredients. Simmer for about an hour until the chicken starts coming off the bones.
Sieve into a large container. (That's the stock done.) If you are making soup, pop some in a warm bowl. Take out some chicken from the sieve. Chop up the hot vegetables and add to the soup. Eat.
If you are sticking with the stock pop it in a tub and freeze until you need it. This is why I always keep take away boxes!