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Chicken Soup

Big white bowl of chicken soup garnished with fresh parsley. On a neatly folded grey tea towel

chicken soup chicken soup chicken soup


Chicken Soup - best with dry white Vermouth

Makes 7-10 bowls


  • 1kg Chicken carcass
  • 500g Chicken wings
  • 2tbsp Rapeseed oil
  • 1 Onion
  • 1 Carrot
  • 1 Bulb of garlic
  • 1 Stick of celery
  • 2 Leeks
  • 2 Potatoes
  • 1 Fennel
  • 5 Sprigs Thyme
  • 2 Bay leaf
  • 2 Peppercorns
  • 2 Sprigs Rosemary
  • 2 Star Anise
  • 1 Vanilla pod
  • 1tsp Juniper berries
  • 500ml In the loop dry white vermouth
  • To cover Water
  • 100g Butter
  • To taste Salt and pepper


  1. Preheat your oven to 200°c.
  2. Place the wings and carcass in the oven for 30-45 minutes or until they are well browned.
  3. While the bones brown, peel and slice all of your vegetables thin and sauté these in the rapeseed oil using a large saucepan.
  4. Once they have softened, add in the herbs and aromats and sauté for 2 minutes or until you can smell them.
  5. Now deglaze the pan with In the loop No18 Chardonnay vermouth and use a spoon to ensure all of the caramelised sections are lifted from the base of the pan. Reduce this by half.
  6. Next, remove the chicken from the oven and pick the meat from the wings. [You may need to let it cool slightly] Reserve this for later. Add the carcass and wing bones to the saucepan and cover this all with water. Deglaze the tray that was in the oven with a little water and add this to the pan also.
  7. Bring this mixture to a gentle simmer and allow it to cook for a minimum of 2 hours, ideally 4 to extract all of the chicken flavour from the bones.
  8. Now remove the bones and discard, skim off any excess fat from the top of the soup and blend the mixture in a liquidiser while it is still hot; adding cubes of cold butter as you do. 
  9. Pass the soup through a fine sieve and season to taste.
  10. Serve with the wing meat from earlier and any accompaniments.


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