Organic chicken soup with tarragon garlic bread

4
1 hour 15 minutes

Ingredients

Chicken soup

  • 1kg chicken drumsticks, preferably organic
  • 2 sticks of celery, finely chopped
  • 3 carrots, finely chopped
  • 2 onions, roughly chopped
  • 800ml of chicken stock
  • 2 bay leaves
  • 5 peppercorns
  • small bunch of flat leaf parsley

Tarragon garlic bread

  • 1 baguette
  • 1 bunch of tarragon, leaves roughly chopped
  • 100g of butter, at room temperature
  • 3 garlic cloves, crushed

Method

1
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
2
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
3
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
4
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
5
Preheat the oven to 160°C/gas mark 3
6
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
7
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
8
Wrap the whole baguette in foil and bake in the oven for 15 minutes
9
When ready to serve, garnish the soup with the reserved parsley leaves and serve with the warm garlic bread straight from the oven