The perfect recipe for when the evenings start getting a little cooler, Helen Graves' autumnal chicken soup recipe uses organic chicken drumsticks to add extra flavour to the comforting broth. Helen includes an easy garlic bread recipe flavoured with fragrant tarragon for mopping up every last bit of the soup.
The folder name
Please choose a different name.
Please enter a name for the new folder.
This is a recipe with serious comfort food power. There are many ways to make chicken soup but this is nice and simple and hits the spot, particularly when dipped into with the buttery garlic bread. Tarragon makes a really lovely variation from the usual parsley, I think.
Place the chicken drumsticks, all of the chopped vegetables, bay leaves and peppercorns in a large pan. Cut the stalks from the parsley and add these to the pan, reserving the leaves for serving
Fill the pan with cold water so that the meat and vegetables are completely covered then place over a medium heat and bring to the boil
As the soup reaches a simmer, skim away any scum that rises to the surface – this is an important step for the final flavour of the soup
Allow to simmer for 1 hour, then strain through a large sieve or colander into a clean pan. Set aside the chicken pieces and place the soup back over a low heat. Stir in the chicken stock and bring to a gentle simmer
Preheat the oven to 160°C/gas mark 3
When the chicken pieces have cooled slightly, remove and discard the skin then shred the meat from the bones. Add the meat to the soup and season to taste
Meanwhile, to make the garlic bread, cut deep slices into the baguette – being careful to not cut all the way through. Mash together the softened butter with the tarragon and garlic and spread into each of the cuts
Wrap the whole baguette in foil and bake in the oven for 15 minutes
When ready to serve, garnish the soup with the reserved parsley leaves and serve with the warm garlic bread straight from the oven