Chicken soup

Following the report at reference 1, I can report that we had another successful chicken soup yesterday, this one made with the carcase of a chicken from Tesco's rather than Waitrose.

Boil up carcase for three or four hours, with two large onions and three small carrots.

Strain. Wash the debris with some boiling water to get a bit more of the stock off.

Add eight ounces of red lentils. Bring back to the boil, take off the heat and leave to stand overnight.

Bring back to the boil at noon the following day. Making a serious departure from the routine, add a large chicken breast, cut into lumps of around a cubic centimetre.

Simmer for half an hour, then add about a pound of potatoes, peeled and cut into lumps of around a cubic inch.

Simmer for a further half and hour, then add about half a pound of slivered crinkly cabbage.

Simmer for a further five minutes, then add the bits of chicken left over from the original bird and four large mushrooms. Caps quartered, stalks chopped.

Simmer for a further two minutes and serve.

A little darker in colour than last time, but about the same quantity. Did about two thirds of it at the first sitting, with the much larger amount of much higher grade chicken meat making a welcome change - that is to say, not all the bits and pieces from around the back. To be polished off in the margins of our meals today (Wednesday).

Reference 1: https://psmv3.blogspot.com/2018/09/soup.html.