Olde English Chicken Soup

(Photo: Kit Perriman)


2 chopped onions

1 chicken carcass

2 chopped carrots

2 chopped celery sticks

1 chopped red pepper

10 chopped mushrooms

2 chopped potatoes

2 cups chicken stock

2 chicken stock cubes



1/2 cup fresh cream

Corn starch for thickening (optional)


  1. Add the carcass and onions to a large pan. Cover with water.
  2. Bring to a full boil. Reduce heat. Simmer for one hour.
  3. Remove from the heat and cool.
  4. Strain the liquid through a clean cloth into a large jug.
  5. Carefully remove all fat, skin, bones and sinews. Toss in the trash.
  6. Pick out the meat and add to the liquid in the jug.
  7. Return the liquid to the large pan. Add all the vegetables.
  8. Fill pan with chicken stock. Add stock cubes, salt and pepper to taste.
  9. Bring to the boil. Reduce heat. Simmer on very low for 2-3 hours. Stir occasionally.
  10. Thicken as necessary. Stir in fresh cream. Serve piping hot.

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