Basic Recipe for Chicken Soup

1. Foreword ….. Unfortunately, I keep reading recipes from “young cooks” who use ready-made soups. Now I would like to show those young cooks “” who unfortunately still use bag soups “” HOW EASY AND FAST IT IS to cook a tasty basic soup, in this case chicken soup, which can then be used in a variety of ways with just a few ingredients …. …….. If I pre-cook a larger amount, then I use soup hens, which is also cheaper. The procedure is then the same, in which case please increase the proportion of vegetables a little.
2. Rinse the chicken parts with cold water, put them in a saucepan with 2 liters of cold water and bring to the boil. Let it boil vigorously for 15 minutes and repeatedly skim off the foam.
3. In the meantime we clean the vegetables and roughly cut them and then add them with the spices to the chicken, now let everything simmer on a very low heat for a good 2 hours. Skim off any foam that occurs.
4. Pour the soup through a fine sieve and put it back on the stove and heat again and now add a little vermouth and salt (I seasoned it with granular broth) and pepper …… DONE …..

a few more tips

1. The chicken parts can now be used as an insert, but remove the skin and only use the tender meat. The vegetables can still be used, but there is not much left because they have already given their taste to the broth. Then it is better to use vegetables separately as a filler, cut them into small pieces beforehand and then cook them in the soup, the smaller it is cut, the faster it goes or soup noodles are also good in it.
2. If you continue to use it as a soup, you can also use the granulated broth instead of salt to taste ….. Link see below …..
3. This basic soup can now be used for soups or as a stock for sauces. You can boil them down (but then make more accordingly) or freeze them well in portions.
4. Such a strong chicken broth is also good for colds.
5. Basic recipe for my “grainy vegetable broth”