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Chicken Chowder

Chicken Chowder

Yields1 Serving
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HOMEMADE CHICKEN STOCK
1 whole roasted or rotisserie chicken
1 large onion, roughly chopped
1 carrot, diced
1 celery stick, chopped
A handful of fresh flat leaf parsley
10 whole black peppercorns
2 bay leaves
2 litres cold water
CHOWDER
40g unsalted butter
1 small onion, finely chopped
1 carrot, diced
2 tbsp flour
1 small turnip, diced
125g potatoes, diced
1 tbsp fresh dill, finely chopped
½ cup cream
DIRECTIONS

To make the homemade stock, place the chicken breast-side down in a large stockpot. Add the onion, carrot, celery, parsley, black peppercorns and bay leaves. Cover with the cold water and bring to a boil. Lower the heat and simmer gently for 1 hour. Remove the chicken and set aside to cool. Strain the stock through a fine sieve into another large pot over a low heat and simmer for a further 20 minutes.

Using a fork shred the cooled chicken into small pieces making sure to discard the skin and bones and set aside.

To begin the chowder, melt the butter in a large pot over a medium heat. Add the onion and carrot and cook for 7 minutes or until the onions are soft and translucent. Add the flour and cook for a further minute while constantly stirring. Pour in the strained homemade stock and the prepared NOMU Chicken STOCK and bring to a boil. Add the turnip and potatoes, reduce the heat and simmer for 15 minutes or until the vegetables are soft.

Add the shredded chicken pieces and cream and simmer until the soup is warmed through. Season with salt and garnish with the fresh dill before serving with torn chunks of freshly baked bread.


 

SHOP THE PRODUCTS

Ingredients

HOMEMADE CHICKEN STOCK
 1 whole roasted or rotisserie chicken
 1 large onion, roughly chopped
 1 carrot, diced
 1 celery stick, chopped
 A handful of fresh flat leaf parsley
 10 whole black peppercorns
 2 bay leaves
 2 litres cold water
CHOWDER
 40g unsalted butter
 1 small onion, finely chopped
 1 carrot, diced
 2 tbsp flour
 1 small turnip, diced
 125g potatoes, diced
 1 tbsp fresh dill, finely chopped
 ½ cup cream

Directions

DIRECTIONS
1

To make the homemade stock, place the chicken breast-side down in a large stockpot. Add the onion, carrot, celery, parsley, black peppercorns and bay leaves. Cover with the cold water and bring to a boil. Lower the heat and simmer gently for 1 hour. Remove the chicken and set aside to cool. Strain the stock through a fine sieve into another large pot over a low heat and simmer for a further 20 minutes.

Using a fork shred the cooled chicken into small pieces making sure to discard the skin and bones and set aside.

To begin the chowder, melt the butter in a large pot over a medium heat. Add the onion and carrot and cook for 7 minutes or until the onions are soft and translucent. Add the flour and cook for a further minute while constantly stirring. Pour in the strained homemade stock and the prepared NOMU Chicken STOCK and bring to a boil. Add the turnip and potatoes, reduce the heat and simmer for 15 minutes or until the vegetables are soft.

Add the shredded chicken pieces and cream and simmer until the soup is warmed through. Season with salt and garnish with the fresh dill before serving with torn chunks of freshly baked bread.

Chicken Chowder