Susie’s Favourite Recipes

Chicken Broth

Chicken Carcass
6 Medium Potatoes
1 Large Carrot
1 Large Leek
1 Large Courgette
1 Large Onion
100 g (4 oz) Greek Yoghurt
2 – 3 Cloves of Garlic
1 Vegetable or Chicken Stock Cube
Ground Black Pepper

* Place the chicken into a big pan and cover half way with water.

* Bring to the boil and simmer for about 45 minutes.

* While the chicken is simmering wash and chop the vegetables.

* Drain the stock from the chicken and allow the chicken to cool.

* Add the vegetables, garlic, ground black pepper and crumble the stock cube in the stock and return to heat.

* Bring to the boil and simmer until the vegetables are cooked.

* While the vegetables are cooking take pieces of meat off the chicken ready to add at the end.

* When the vegetables are cooked you can either mash or blend them until smooth.

* Stir in the Greek yoghurt and add the chicken pieces.

* If the soup is too thick, add more water.

* Serve with warm baguettes.

* Enjoy

* Tip: try using different vegetables!

 

 Monarch Catering Services, Norfolk, Suffolk