Organic chicken soup with tarragon garlic bread recipe
Created as part of #OrganicUnboxed by Helen Graves for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of www.greatbritishchefs.com
Ingredients
- 1 kg chicken drumsticks (organic is preferred)
- 2 sticks of celery (organic is preferred), finely chopped
- 3 carrots (organic is preferred), finely chopped
- 2 onions (organic is preferred), roughly chopped
- 800 ml chicken stock (organic is preferred)
- 2 bay leaves
- 5 peppercorns
- 1 small bunch of flat leaf parsley
- 2.2 lbs chicken drumsticks (organic is preferred)
- 2 sticks of celery (organic is preferred), finely chopped
- 3 carrots (organic is preferred), finely chopped
- 2 onions (organic is preferred), roughly chopped
- 28.2 fl oz chicken stock (organic is preferred)
- 2 bay leaves
- 5 peppercorns
- 1 small bunch of flat leaf parsley
- 2.2 lbs chicken drumsticks (organic is preferred)
- 2 sticks of celery (organic is preferred), finely chopped
- 3 carrots (organic is preferred), finely chopped
- 2 onions (organic is preferred), roughly chopped
- 3.4 cups chicken stock (organic is preferred)
- 2 bay leaves
- 5 peppercorns
- 1 small bunch of flat leaf parsley
- 1 baguette
- 1 bunch of tarragon, leaves roughly chopped
- 100 g butter (organic is preferred), at room temperature
- 3 garlic cloves (organic is preferred), crushed
- 1 baguette
- 1 bunch of tarragon, leaves roughly chopped
- 3.5 oz butter (organic is preferred), at room temperature
- 3 garlic cloves (organic is preferred), crushed
- 1 baguette
- 1 bunch of tarragon, leaves roughly chopped
- 3.5 oz butter (organic is preferred), at room temperature
- 3 garlic cloves (organic is preferred), crushed
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 75 mins
- Serves: 4
Step-by-step
- To start the soup, add the chicken to a large pan along with the vegetables, bay leaves and peppercorns. Separate the parsley stalks and leaves, reserving the leaves for garnish and adding the stalks to the pan.
- Pour cold water into the pan to cover everything then bring to the boil over a medium heat on the hob.
- Once simmering, use a spoon to skim off any scum that appears on the surface of the soup (this will help improve the final flavour of the soup).
- After an hour, strain the soup and set aside the chicken pieces, discarding the other flavourings. Place the soup back on a gentle heat.
- Preheat the oven to 160°C/Gas mark 3.
- When cool enough to handle, remove the skin from the chicken and shred the meat into the soup. Stir together and season with salt and pepper.
- To make the tarragon garlic bread, use a serrated knife to slice into the baguette, cutting deep grooves but not cutting all the way through.
- Mix together the tarragon and garlic with the butter to create a flavoured paste. Spread this into each slice and wrap the whole baguette in foil.
- Bake in the preheated oven for 15 minutes then serve with soup, garnished with the reserved parsley leaves.
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