Name: Creamy Irish Skink (Chicken Soup)
Prep time: 15 min
Cook time: 1 h 30 min
Yield: about 8 servings
Cuisine: Irish
Ingredients: 1 whole chicken (about 3-4 lbs) or 4-6 bone-in chicken pieces (legs, thighs, or drumsticks); 2 large carrots, peeled and diced; 2 celery stalks, diced; 1 large onion, finely chopped; 3 medium potatoes, peeled and cubed; 1 parsnip (optional), diced; 2 bay leaves; 1 small bunch fresh parsley, finely chopped; 1 sprig fresh thyme (or 1 tsp dried thyme); 8 cups (2 liters) chicken stock or water; 1 ½ cups (360 ml) heavy cream; 2 tbsp butter; 2 tbsp all-purpose flour; Salt and freshly ground black pepper, to taste

Creamy Irish Skink (Chicken Soup)

At a Glance

Prep: 15 minutes
Cook: 1 hour 30 minutes
Servings: about 8 servings

Dietary

Egg-free
Nut-free
Soy-free

Allergens

Contains or may contain: Milk
Wheat.

Calories 487.5 per serving 3900 for selected servings

Fat 31.9g per serving 255g for selected servings

Sugar 4.8g per serving 38g for selected servings

Protein 30.6g per serving 245g for selected servings

Carbohydrates 18.9g per serving 151g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

The Irish word for broth is 'skink' - this soup has a creamy broth, chunks of chicken, parsnips potatoes and veg simmered with herbs.

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Ingredients

1 whole chicken (about 3-4 lbs) or 4-6 bone-in chicken pieces (legs, thighs, or drumsticks)
2 large carrots, peeled and diced
2 celery stalks, diced
1 large onion, finely chopped
3 medium potatoes, peeled and cubed
1 parsnip (optional), diced
2 bay leaves
1 small bunch fresh parsley, finely chopped
1 sprig fresh thyme (or 1 tsp dried thyme)
8 cups (2 liters) chicken stock or water
1 ½ cups (360 ml) heavy cream
2 tbsp butter
2 tbsp all-purpose flour
Salt and freshly ground black pepper, to taste

Instructions

Prepare the Chicken Stock: Place the chicken in a large pot. Add the carrots, celery, onion, and parsnip. Cover with the chicken stock or water.
Add bay leaves, thyme, and a generous pinch of salt.
Bring to a boil over medium-high heat. Reduce the heat, cover, and let it simmer for about 1 hour or until the chicken is tender.
Remove and Shred the Chicken: Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat, discarding the skin and bones.
Strain and Skim the Broth (Optional): Strain the broth to remove any solids, returning the liquid to the pot. Skim off any excess fat for a cleaner soup.
Cook the Vegetables: Add the diced potatoes to the pot. Simmer for about 15 minutes or until the potatoes are tender.
Prepare the Creamy Base: In a separate small saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes.
Gradually whisk in the heavy cream, ensuring no lumps form. Simmer gently until thickened, about 3-4 minutes.
Combine the Cream and Soup: Slowly whisk the creamy mixture into the pot of soup. Stir thoroughly to combine, ensuring a smooth, creamy broth.
Assemble the Soup: Return the shredded chicken to the pot and add half of the chopped parsley. Stir well and adjust seasoning with salt and black pepper.
Serve: Ladle the soup into bowls and garnish with the remaining parsley. Pair with warm soda bread or crusty rolls for the perfect meal.