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Chicken Soup

This recipe is in categories Interwar Years, Soups and Sauces,
About this recipe:
Difficulty: 1
Preparation Time: 15 minutes (Leaving overnight)
Cooking Time: 3 hours
Number of servings: 4
Serving suggestions: Serve with crusty bread.

Times were very hard for some during the Interwar period. Unemploment was high and there was little support for families without an income. Using left overs to make new meals was common place and you could buy bones cheaply to make soups.
This recipe uses the left over bones from a roasted chicken but any meat bones could be used. The soup tastes a little oily for modern tastes but the fat would have provided useful calories in a meagre diet.


Making and cooking it
  1. Break up the bones and put the bones, skin and any tiny scraps into a deep saucepan
  2. Cover with water and bring to the boil
  3. Reduce the heat, cover and simmer for 2-3 hours
  4. Turn off, leave to cool. Store in a cold place overnight

Day 2:

  1. Reheat the set soup and boil for 5 minutes.
  2. Strain and discard the bones and skin
  3. Return the clear soup to the pan
  4. Chop an onion and brown it in a pan
  5. Add the cooked onion to the soup
  6. Bring to the boil, stirring to thicken the soup
  7. Serve hot
Note:  We would now skim off the set fat from the top of the pan before starting step 3 and add a stock cube at step 4. This would give you a healthier, less fatty soup.