John Myers
Contents
show
Corn Chicken Soup for Sick Man …
The perfect corn chicken soup for sick man … recipe with a picture and simple step-by-step instructions.
For the broth:
- 0,5 Corn chicken
- 7 Heart **
- 2,5 liter Water
- 2 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 0,5 small Onion
Aside from that:
- 2 small Carrots
- 1 Parsley root
- 1 Bit From the celery
- 1 small Leek sticks young
- 1,5 liter From the chicken broth
- Freshly grated nutmeg
As a deposit:
- 120 g Fine soup noodles
- 1,5 liter Water for cooking
- 1 teaspoon Salt
- Parsley chopped for sprinkling
- Boil 2.5 liters of water with salt, pepper and half an onion, add the chicken and hearts **, reduce the temperature and let everything “simmer” gently for about an hour. Then pour the broth through a sieve and measure out 5 liters. Find the meat from the bones and chop it up.
- My corn chicken was so big that I put the whole breast aside for a ragout with asparagus. The rest of the chicken was more than enough for the sick soup today. The rest of the broth can also be used for the ragout.
- While the chicken is cooking, prepare the vegetables for soup and place in a small pot. Pour part of the broth over it so that everything is well covered and then cook with the lid on for about 20 minutes over a mild heat.
- Add the rest of the broth and the meat, heat again and season the soup with nutmeg. Cook the soup noodle insert extra, drain it and serve it separately with the soup. Serve sprinkled with parsley.
- ** The butcher’s wife simply added the little hearts to me with the chicken … so they don’t necessarily have to be in the soup (but we really like them!).
Facebook Comments