Description
Hearty Jamie Oliver roast chicken soup delivers comfort in a bowl, blending succulent roasted chicken with aromatic herbs and vegetables. Home cooks can elevate their weeknight dinner with this soul-warming recipe that promises rich flavors and nourishing warmth.
Ingredients
Scale
Base Ingredients:
- 1 roast chicken carcass with leftover chicken attached
- 2 onions
- 6 carrots
- 6 sticks of celery
- 2 fresh bay leaves
- 4 whole peppercorns
Fats and Seasonings:
- 1 large knob of unsalted butter
- Olive oil
- 2 cloves of garlic
- 4 shallots
Finishing Ingredients:
- 1 few sprigs of fresh flat-leaf parsley
- 200 grams (7 ounces) baby spinach
- 2 handfuls of seasonal greens (like kale or cavalo nero)
- 1 lemon
Instructions
- Craft a flavorful foundation by chopping 2 onions, 2 carrots, and 2 celery stalks. Arrange them in a spacious stockpot with bay leaves, whole peppercorns, a delicate sprinkle of salt, and the chicken carcass. Submerge ingredients with cold water (approximately 4 quarts / 3.8 liters), allowing the mixture to reach a rolling boil. Reduce heat and gently simmer for 60 minutes, periodically skimming accumulated foam from the surface.
- During stock preparation, meticulously slice remaining carrots and celery into uniform pieces. Mince garlic and shallots with precision. Separate parsley leaves from stalks, chopping each component. Delicately shred spinach leaves. In a separate cooking vessel, melt butter and incorporate 1 tablespoon (15 milliliters) olive oil. Introduce garlic, shallots, and parsley stalks, sautéing until they become translucent and aromatic.
- Incorporate sliced carrots and celery into the developing soup base, allowing vegetables to soften and release their natural flavors for approximately 5 minutes.
- Remove the chicken carcass from the stock and carefully strain the liquid through a fine-mesh sieve into the vegetable-laden pot. Elevate temperature until contents reach a gentle boil, then reduce to a simmer for 20 minutes, allowing flavors to harmonize.
- Introduce seasonal greens and continue cooking for an additional 10 minutes. In the final minute, fold in shredded spinach leaves. Enhance the soup’s brightness by squeezing fresh lemon juice, tasting, and adjusting seasoning as needed. Ladle into serving bowls, garnish with reserved shredded chicken, and sprinkle chopped parsley for a final flourish.
Notes
- Maximize flavor by saving every scrap of roasted chicken, turning leftovers into a nutritious soup bursting with homemade goodness.
- Create an ultra-rich stock by simmering chicken bones with aromatic vegetables, extracting maximum nutrients and deep, complex tastes.
- Capture the essence of zero-waste cooking by transforming a simple roast chicken into a hearty, warming meal that celebrates resourceful kitchen techniques.
- Elevate the soup’s complexity by layering herbs throughout the cooking process, using both parsley leaves and stalks for intense aromatic depth.
- Brighten the final dish with a fresh lemon squeeze, cutting through the rich broth and adding a vibrant, zesty finish that makes every spoonful sing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg