Cream of Chicken Soup, Asparagus and Chips

No part of a chicken should be wasted and as part of our #chickenchallenge we wanted to address those left over scraps that many of us discard. So far during the challenge we have made a Deliciously Easy Mediterranean Chicken and Chicken Wraps. Those final parts of the chicken shouldn't be wasted, these include the bones, the pieces of meat that are hard to pluck clean of the bones and the wings. 

A 1.3kg chicken has given us five meals, here's the last of them.

You start by making a simple stock. Place the bones and skin, even those left over after eating the Deliciously Easy Mediterranean Chicken into a large pan of water and bring to a boil and simmer for 60 minutes. Then pour through a sieve into a large jug and discard what is left in the pan. Leave the stock to cool and then place in a fridge. When you come to the soup you will need the following ingredients.

A stomach warming meal that is all comfort, and all taste.

1 x jug of stock
1/2 pint of full fat milk
1 x clove of garlic
Salt and pepper
2 x chicken wings
2 teaspoons of Italian seasoning
1 x glass of white wine
1 x chicken stock cube
2 tablespoons x plain flour
1 x bunch of asparagus
4 x large potatoes

Homemade chicken soup is as easy as eating a roast chicken on Sunday.

Put everything in a pan (bar the flour, potatoes and asparagus), leave the garlic clove whole, just crush it and then bring all the ingredient to the boil and reduce to a simmer. Add the cooked chicken. After 15 minutes mix the plain flour with a little cold milk and add to the pan to thicken. Allow it to simmer until it reaches the thickness you want it, if it gets too thick add a little bit more milk to thin. Roast the asparagus in a hot oven on a baking tray, sprinkle with salt and pepper, and olive oil, cook for 10-15 minutes. Make chips with the potatoes either fry or bake but the leave the skins on. After the chips are cooked, place them in a deep bowl, place the asparagus on top and pour over the chicken soup. Enjoy.