With a teenager home sick with a sore throat, there was only one thing for it: some chicken soup. Studies have shown that the chicken soup cure really might work, though I’m not sure if Smokin’ Chicken Chowder would be the sort of soup that would hasten healing.
“Save With Jamie” actually has two chicken soup recipes in it– this one and another one called “My Jewish Penicllin.” You would think if I was looking for a chicken soup cure I’d go with the latter, but it was going to take some time, attention and love, so I went for “Smokin’ Chicken Chowder” instead.
I need to disclose that I went slightly off piste with this recipe from the very start. The basis for this recipe is a chicken carcass from a roast chicken (or “Mothership Roast Chicken,” as Jamie calls it), but as I haven’t made that yet, I didn’t have one on hand. You use the chicken carcass to make a chicken stock, and also to strip off any remaining chicken meat for the soup.
One important note: if you do have a chicken carcass to hand, I definitely recommend making your own chicken stock. I might not faithfully make chicken stock every time I’ve got a chicken carcass, but I’m always glad when I do and feel virtuous, thrifty and healthy for days afterward. But please, if you’re going to make chicken stock, do yourself a favour and don’t follow Jamie’s instructions exactly. You could do what he says and just throw the carcass in with some water and simmer to make the stock. But it would be so much better if you do that but also add a carrot or two, a peeled and quartered onion and some peppercorns, if you’ve got some handy. Your chicken stock will be so much better. You can thank me later.
For the leftover chicken that I didn’t have, I used some cooked chicken breasts that were for sale at our local Cooperative. I figured Jamie would endorse that move because I was using chicken that had the bright orange “reduced” sticker on it, which cuts down on food waste and also was the ingredient I needed. Shopping for the win.
So in short, if you don’t have leftover chicken, you can use regular chicken stock and cooked chicken breast, widely available at supermarkets. I used 1 litre of chicken stock, which nearly covered the ingredients. You might want to add more or less than that, depending on how thick you like your soup.
A word to the wise: I found when that the streaky bacon didn’t render enough fat to fry the carrots, onion and potatoes in– the pan was way too dry for that– so I added some olive oil at that point, which did the trick.
I reluctantly pureed part of the soup, as per instructions, but I feared I would have another “Soup That Looks Like Sick” on my hands, a la Bill Granger’s Sweetcorn Soup. But as I only pureed about 400 millilitres of soup, it looked ok. But bear in mind that you cover this one with crushed cream crackers, parsley and bacon, so maybe there’s enough garnish on there to distract you from the soup underneath.
Would I make it again? Yes. Crucially: would my family happily eat it again? Yes. It’s not the most exciting of recipes, but it was delicious and healthy (only 292 calories per serving, and would be even less if you didn’t add the cream). If you need to, go ahead and use chicken stock and cooked chicken breasts. I don’t think those shortcuts detracted from the taste at all.