WHAT’S COOKIN’: Roux Style Chicken Soup

Home style western soups are one of my favourites to make at home.

This recipe that I made the soup with, satisfied me with how light it was albeit the use of White Roux.

I have also omitted the use of cream and opted for a dollop of Yoghurt instead.

I like how Yoghurt adds a certain light yet refreshing tanginess, while adding a creamy dimension to the soup

I also chose to not stir the Yoghurt into the soup, but instead serve it on top. So two ways of eating Chicken Soup!

Original recipe derived from Restored Style.

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Because I chose to roast a whole Chicken instead of just the Meat, that took me abit longer.

Roughly 2 Hours, letting the soup cook with the leftover bones from the roast.

Go on and omit the step if you like. And use Chicken Breasts as with the original recipe :)

Oh! I am just convinced now a good ol’ Roast Chicken only just needs a good rub of Dried Herbs, Salt and Ground Pepper (Lemons are a nice touch too if you have them!). So Good.

 

INGREDIENTS for Roast Chicken:

1 Whole Roast Chicken (Skinned, for a healthier choice, Optional)
1/2 Tablespoon Dried Thyme
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Black Pepper
1/2 Teaspoon Salt
Olive Oil

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DIRECTIONS

  • Preheat oven to 275 Degrees
  • Dived the chicken into 3 parts – 2 Drums + Thighs and a whole Chicken Breast.
  • I kept the neck and feet for baking also (Not to be eaten though).
  • Mix the dried ingredients together and give a good rub onto the whole chicken
  • Drizzle Olive oil over the chicken, give a rub again. Making sure there is a nice even thin coat on the skin.
  • Pop into oven, and bake for about an hour.
  • Depending on your own oven, determine the temperature to bake a whole chicken.

 

INGREDIENTS for Soup:

1 1/2 Litres Vegetable Stock
2 Tablespoon Olive Oil
1 Medium Onion, diced
4 Stalks Celery, diced
2 Pearl Garlic, sliced (You can use regular garlic, approx 3 cloves)
1/2 Tablespoon Thyme
1 Tablespoon Dried oregano
1 1/2 Tablespoon Paprika
100grams Tomato Paste

2 Heaped Tablespoons Butter
2 Heaped Tablespoons all-purpose flour

Greek Yoghurt to serve.

Salt and Black Pepper to taste.

DIRECTIONS

  • Half and hour into the baking of the chicken, start by heating your soup pan at medium heat.
  • Add in olive oil, and lightly fry your Onions and Garlic.
  • When the onions begin to turn transparent, add in your vegetables.
  • Add in the dry ingredients and Saute for a few minutes.
  • Stir in the tomato paste, turn the heat to low and let the mixture cook for about 10 minutes.
  • Stir occasionally to prevent burning.

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  • At about 20-30minutes into the whole procedure, add in the Vegetable stock and let it simmer on low heat.
  • At this point, check on your chicken. If it is almost cooked through (Poke a fork through the Chicken Breast, if it goes through easy it is done!).
  • Extract from the oven, and proceed to shred the meat from the bones – Chicken Drum and Thigh.
  • Extract the Roast Chicken Juices and set aside for later use.
  • Carefully remove the breast meat from the bone, and slice.
  • Setting the bones aside, discard any very small bones (if any), and add the rest to the Soup.
  • Boil for another 30 minutes or so.

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  • Next, heat a pan at low heat and melt the Butter.
  • Add the flour and give a quick stir on medium heat.
  • When it starts browning, (It should be of a runny consistency not lumpy).
  • Pour in the Roast Chicken Juice and give a mix. remove from heat.
  • Extract Bones from the soup pan, turn down the heat to low.
  • Slowly add in the White Roux and stir as the soup simmers.
  • Add salt and pepper to taste.
  • Serve hot with a sprinkle of Chicken Meat, a Dollop of Yoghurt and a dash of Black pepper.

P.S I also added some pasta spirals to bulk up the meal!

 

 

REFERENCE:

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