We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. From launching her own YouTube cooking show to competing on BBC America’s Chef Race and filming her own series for Malaysian TV, Caroline brings a world of culinary expertise to this delicious recipe!
I love to use up every last bit of chicken, so using these bones to make a comforting and nourishing chicken soup is the best. The roasting and seasoning from the chicken adds a lovely flavor when you boil up the bones to make the broth.
Ingredients:
Bone broth:
- 1 left over Pasture Project Chicken carcass - good meats taken off.
- 2 stick celery cut into chunks
- 1 onion peeled and cut into large chunks
- 2 -3 liters water / enough to cover the chicken
Soup:
- 3 cloves garlic
- 2 tbsp olive oil
- 1.5 tbsp tomato puree
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/4 tsp cumin powder
- 1 large russet potato peeled and cubed
- 2 carrots peeled and diced
- 2 stick celery diced
- 1 red pepper de seeded and cubed
- 1 onion peeled and diced
- Salt / pepper
To serve:
- Chopped cilantro
- Shredded cheese
- Corn tortilla chips crumbled up
Method:
Place the leftover chicken bones into a large sauce pan, cover with water and add the chopped celery and onion. Bring to a boil and then turn down and leave to simmer, (add more water if it gets too low) on a very low heat, with a lid for 2 hours. Turn off heat and leave to cool.
Once cooled, pour the chicken stock liquid through a sieve and into a large bowl. Leave liquid to one side to use later. Pick off any left over pieces of meat from the bones and leave to one side. Discard all bones.
Using the same pan you cooked the soup in, on a low heat add the oil, onions, celery and garlic, simmer until soft, approx 2 minutes. Add the oregano, cumin, and smoked paprika, followed by the tomato puree, carrots and potatoes. Stir together. Pour in the chicken stock you made earlier and leave to simmer for another 20-30 minutes until all the vegetables are soft and cooked through and the soup has thickened up.
Season to taste, and serve with a sprinkle of crunched up tortilla chips, cilantro and cheese.
