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Chicken soup

updated

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Ingredients for 5 servings:

  • 2 liters of water
  • 1 kg offal, frozen (chicken hearts, chicken gizzards)
  • 1 stalk(s) leek
  • 3 bay leaves
  • 500 g soup vegetables, frozen
  • 500 g potatoes
  • 10 grains of pepper, ground
  • herbal salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + egg-free + dairy-free

Bring water to a boil, add bay leaves and pepper. Remove fat from the hearts, divide the stomachs if necessary, and add them. Dice the potatoes and add them. Add the sliced ​​leeks, bring to a boil, reduce heat to low, cover, and simmer gently for about 120 minutes, until the meat is tender. Season with herb salt. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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