Organic chicken soup with tarragon garlic bread recipe

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

For the chicken soup
  • 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
For the tarragon garlic bread
  • 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

  1. 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.
  2. Pour cold water into the pan to cover everything then bring to the boil over a medium heat on the hob.
  3. 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).
  4. After an hour, strain the soup and set aside the chicken pieces, discarding the other flavourings. Place the soup back on a gentle heat.
  5. Preheat the oven to 160°C/Gas mark 3.
  6. 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.
  7. 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.
  8. 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.
  9. Bake in the preheated oven for 15 minutes then serve with soup, garnished with the reserved parsley leaves.

Some more recipes you might like:

Courgette and bacon soup recipe

Spinach, ginger and quinoa super-soup recipe

Thai brunch rice soup recipe

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.