Recipe for the best chicken soup
Making a large pot of chicken soup yourself is very easy. That’s how you do it!
6-8 people
20 minutes and 5-6 hours cooking time
Ingredients:
- 1 soup chicken or 4 chicken legs
- 5 winter carrots
- 5 stalks celery
- 2 onions
- 3 teaspoons peppercorns
- 1 teaspoon salt
- 1 leek
- piece of celeriac
- parsley
Prepare
- Chop the chicken. Place the chicken in a pan of cold water and let it rest for 15 minutes. Drain and discard the cloudy soaking water.
- Meanwhile, cut 3 winter carrots and 3 celery stalks into pieces, peel 2 onions and halve them. Place the chicken with the vegetables, peppercorns and salt in a large stockpot. Pour water on top (the chicken should be well submerged).
- Bring it to a boil. Reduce the heat to very low (or use a simmering plate) and let the soup steep for 5-6 hours. The meat must remain submerged. Add some water in between if necessary.
- Strain the broth. Remove about 200 grams of the chicken meat from the bones and cut into small pieces. You can save the rest for filling, for example, a ragout.
- Bring the strained stock to a boil. Cut the leek, the rest of the carrots and the celery and celeriac into small cubes. Cook the vegetables with the chicken piece for 5 minutes with the stock. Finely chop the parsley. Season the soup with salt and pepper and serve with the chopped parsley.
Tips
- Traditionally, chicken soup is served with vermicelli, cook the vermicelli with the soup at the end (after sieving and with the vegetables). Vermicelli does of course increase the carbohydrate content of the soup.
- Chicken soup is a great way to use up leftover vegetables.
This recipe comes from PureHealthy.
