Chicken Soup

Serves6 Prepare20 Mins Cooks1 Hour 40 Mins


  • 200G Baby Spinach
  • 1 Large Knob Unsalted Butter
  • 6 Carrots
  • 6 Sticks Of Celery
  • 2 Cloves Of Garlic
  • Olive Oil
  • 2 Onions
  • 1 Free-Range Roast Chicken Carcass, With Leftover Chicken Attached



1. Peel and roughly chop the onions, 2 carrots and 2 celery sticks

2. Place in a large stock pot with chicken carcass

3. Cover everything with cold water and bring to the boil

4. Simmer for 1 hour and skim off any scum 

5. About 20 minutes before the stock is ready, make the base of the soup

6. Peel and chop the remaining carrots and celery

7. Peel and finely chop the garlic

8. Place the butter in another pan and add the garlic, carrots and celery and cook for 5-10 minutes

9. Remove the chicken carcass from the stock and strain the stock through a sieve, into the veg pan

10. Bring to the boil and simmer for 20 minutes

11. Add the greens and cook for 10 minutes further and serve

Need more help? Watch our handy video!

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