Chicken Soup. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth. Chicken noodle soup is just the start.
You can cook Chicken Soup using 13 ingredients and 11 steps. Here is how you cook it.
Ingredients of Chicken Soup
- It’s 1 of large chicken (around 2.25kg), either left whole or quartered (I freeze raw chicken carcasses and trimmings from other dishes and add these to my soup for extra flavour).
- Prepare 3 sticks of celery with leaves.
- Prepare 2 of medium onions, peeled.
- It’s 2 of large leeks, halved lengthways, dark green part removed.
- Prepare 1 of large parsnip, peeled and halved lengthways.
- It’s 2 of large carrots, peeled and halved lengthways.
- Prepare 1/2 of green pepper, deseeded (optional).
- You need 2 of tomatoes.
- You need 1/2 of small raw beetroot, peeled (optional).
- You need 1 handful of parsley on the stem, no need to chop it.
- It’s 1 1/2 teaspoons of salt, plus extra to taste.
- It’s of Cold water.
- You need of Chopped parsley to garnish.
Serve with cilantro, lime wedges, and tortillas on the side. Chicken soup is also a great way to use up leftover chicken. Add noodles, vegetables and even a If you're feeling a little under the weather, you need a chicken soup recipe that can soothe and revive. Find the perfect bowl for you, from classic chicken noodle to options from across the globe.
Chicken Soup instructions
Place the chicken in a large pan and cover with cold water by 5cm..
Add the salt and bring to a gentle boil, skimming off any scum that rises. Keep skimming for several minutes until no more appears..
Add the vegetables and another 250ml of cold water. Bring back to a simmer and skim again if necessary..
Put the lid on and simmer for two hours. Check the seasoning and, if significantly reduced in volume, add another 250ml water..
Simmer for a further 1 – 2 hours..
Add the beetroot for the last hour of cooking to give your soup the most wonderful golden colour..
Carefully remove the chicken from the pan and set aside. Do not throw this meat away: picked from the bones, it can be used right away — perfect in a curry, a chicken pie, chopped up and mixed with mayonnaise in a sandwich — or frozen for later..
Strain the soup through a fine sieve into a clean bowl or pan and allow it to cool..
When cool, refrigerate overnight, then skim off most of the fat that has hardened on top. Don’t remove it all. Those little ‘golden globules’, as my late father used to call them, demonstrate its provenance..
To serve, bring to a boil and enjoy piping hot. Garnish each bowlful with a pinch of chopped parsley, plus any (or all, if you’re my brother-in-law) of the following: kneidlach (matzo balls), kreplach (Jewish ravioli), lokshen (vermicelli or flat noodles), egg lokshen, butter beans, some of the cooked carrot from the soup, boiled rice or meat from the chicken wings. Find recipes for kneidlach and egg lokshen at www.justnotkosher.com.
Chicken soup freezes well and you should always have some to hand in case of plague, famine or invasion..
Chicken soup is the quintessential comfort food, nourishing the body as well as the soul. Its wide appeal is matched only by its versatility, and we've got it all on display in this collection. Chicken soup can be made in so many ways. For years I never followed any particular recipe. I would just prepare it in whatever way I feel like and is easy for me.
