Cream Of Chicken Soup {Using Chicken Carcasses}
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 6 people
- 1 duck carcass or 2 chicken carcasses*
- 6 cups chicken stock
- 3 small carrots, peeled and cut into bite sized pieces
- 400g/14ozs. tin creamed corn or corn kernels
- 50g/1.7ozs. butter
- 3 tablespoons plain all purpose flour
- 150g/5ozs. mushrooms, sliced
- 150g/5ozs. spaghetti or dried noodles
- 1/2 cup peas
- 1/2 cup cream or milk
It's best to have a little meat on the carcass but there is no need to have a lot of meat or keep the legs or breast. I stripped the carcasses of meat to use for a ragu and then really just left that was on the ribs and the backbone.
Step 1 - Place the carcasses and stock in a pressure cooker and cook on high for 30 minutes. You can also do this on the stovetop. Just bring to a boil and simmer for 1.5-2 hours until the meat falls off the bone. Remove the bones and cool and then strip of all the meat and discard the bones.
Step 2 - In a small saucepan, melt the butter and add the flour and stir until melded. Add the cream or milk and make a creamy roux sauce.
Step 3 - Add the carrots, creamed corn and spaghetti to the pressure cooker or pot and place the lid back on the cook for 5 minutes on high (10 minutes on stove top). Add the mushrooms and peas and then add the roux sauce and allow it to thicken with the residual heat.