Soup Recipes > Chicken and Chestnut Soup
1 chicken carcass
1 cup cooked chopped chicken meat (reserved)
6 cups water
1 bouquet garni
half cup cooked chestnuts, finely chopped
3 tablespoons butter
1/2 cup all-purpose flour
2/3 cup milk
1/2 teaspoon ground coriander
1 1/2 cups carrots, grated coarsely
1 tablespoon chopped fresh parsley
seasoning to taste
(see measure conversions for more information)
- Bring to the boil, cover and simmer for about 1 hour, giving an occasional stir.
- Remove from the heat.
- Strain and set aside liquid.
- Melt the butter in a saucepan and fry the onion gently until soft.
- Stir in the flour and cook for about a minute.
- Gradually stir in the liquid from the carcass and bring to the boil, stirring.
- Simmer for 2 minutes.
- Add the milk, seasoning, coriander, chopped chicken, carrots and chestnuts.
- Bring back to the boil and simmer for 10 minutes.
- Stir in the parsley.
- Add seasoning and serve.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make chicken and chestnut soup:
Chicken and chestnut combine very well to make this economical and tasty soup.
Ingredients
2 onions, chopped roughly1 chicken carcass
1 cup cooked chopped chicken meat (reserved)
6 cups water
1 bouquet garni
half cup cooked chestnuts, finely chopped
3 tablespoons butter
1/2 cup all-purpose flour
2/3 cup milk
1/2 teaspoon ground coriander
1 1/2 cups carrots, grated coarsely
1 tablespoon chopped fresh parsley
seasoning to taste
(see measure conversions for more information)
Method
- Put the chicken carcass, water, half of the chopped onion and bouquet garni into a saucepan.- Bring to the boil, cover and simmer for about 1 hour, giving an occasional stir.
- Remove from the heat.
- Strain and set aside liquid.
- Melt the butter in a saucepan and fry the onion gently until soft.
- Stir in the flour and cook for about a minute.
- Gradually stir in the liquid from the carcass and bring to the boil, stirring.
- Simmer for 2 minutes.
- Add the milk, seasoning, coriander, chopped chicken, carrots and chestnuts.
- Bring back to the boil and simmer for 10 minutes.
- Stir in the parsley.
- Add seasoning and serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
