Imported from Instagram

Chicken Stock Soup

Name: Chicken Stock Soup
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 celery; 2 carrots; roasted chicken bones (Leftover carcass; amount not stated.); 1 onion; 1 garlic bulb; parsley (A handful; amount not stated.); 3 bay leaves; 1 Scotch bonnet pepper; 2 cooked corn (The description says “2 cocked corns”; interpreted as cooked corn.); 2 tbsp olive oil; fresh ginger (A thumb-sized piece, grated; no exact amount stated.); 1 garlic clove (Grated; listed separately from the garlic bulb.); peppercorns (A few; amount not stated.); 1 tsp black pepper; 2 tbsp salt; 1 tsp curry powder; 4 spring onions (The transcript mentions two; the description lists four and is used as the primary source.); coriander (A handful; amount not stated.); chicken pieces (Amount and cut not stated.); water (Add enough to just cover the vegetables and bones.); chicken stock (Mentioned in the transcript; whether this is leftover stock or stock made from the bones is not clear.); lemon juice (Mentioned in the transcript; amount and exact use are unclear.)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A deeply simmered soup made from roasted chicken bones, vegetables, herbs, and spices, finished with chicken pieces, spring onions, coriander, and lemon juice. The source describes it as a comforting soup to make when you feel unwell.

6 servings230 minBritish

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Ingredients

2 celery
2 carrots
roasted chicken bones (Leftover carcass; amount not stated.)
1 onion
1 garlic bulb
parsley (A handful; amount not stated.)
3 bay leaves
1 Scotch bonnet pepper
2 cooked corn (The description says “2 cocked corns”; interpreted as cooked corn.)
2 tbsp olive oil
fresh ginger (A thumb-sized piece, grated; no exact amount stated.)
1 garlic clove (Grated; listed separately from the garlic bulb.)
peppercorns (A few; amount not stated.)
1 tsp black pepper
2 tbsp salt
1 tsp curry powder
4 spring onions (The transcript mentions two; the description lists four and is used as the primary source.)
coriander (A handful; amount not stated.)
chicken pieces (Amount and cut not stated.)
water (Add enough to just cover the vegetables and bones.)
chicken stock (Mentioned in the transcript; whether this is leftover stock or stock made from the bones is not clear.)
lemon juice (Mentioned in the transcript; amount and exact use are unclear.)

Steps

1
Wash the vegetables and parsley. Prepare the listed vegetables and aromatics, including grating the thumb-sized piece of ginger and the garlic clove.
2
Put the roasted chicken bones and prepared vegetables in a pot. Add water until it just covers them.
3
Add the parsley, bay leaves, corn, and Scotch bonnet to the pot.
4
Cook the mixture for 3–4 hours. The source does not specify a heat level or whether the pot should be covered.
5
Heat the olive oil. Add the grated ginger and grated garlic, followed by the curry powder and black pepper, as described in the transcript. The transcript does not specify amounts for the oil-seasoning step beyond the description’s ingredient list, or give a cooking time.
6
Add chicken stock and chicken pieces. The transcript names both but does not clearly state when or how much to add.
7
Add the spring onions and coriander. Add lemon juice; the transcript does not clarify its amount or exact use.

Notes

The source gives a 3–4 hour cooking time for the bone-and-vegetable mixture but does not provide a clear complete sequence for turning it into soup. It is unclear whether chicken stock is the simmering liquid, leftover stock added later, or the stock produced by simmering the bones. The transcript says “take that nasty layer off,” but does not clearly identify the layer or when to remove it. Quantities for the handfuls, thumb-sized ginger, chicken pieces, peppercorns, water, chicken stock, and lemon juice are not specified.