John Myers
Soups: Good Old Chicken Soup
The perfect soups: good old chicken soup recipe with a picture and simple step-by-step instructions.
- 1,7 kg Soup chicken fresh
- 400 g Soup vegetables, cleaned and chopped up
- 1 Diced onion
- 10 Black peppercorns
- 10 Allspice grains
- 3 Bay leaves
- 3 Cloves
- Freshly grated nutmeg
- Sea-Salt
- 0,5 bunch Chopped parsley
- Already in ancient times and in the Middle Ages people were aware of the healing properties of a strong chicken broth. Today, unfortunately, more chemistry is used. I also remember from my childhood that when someone was sick, they always made a chicken soup with the hint: then you will get back on your feet, and there was something to it. So let’s go
- Roughly cut the chicken, if necessary. Remove and wash blood and other debris. The fat should stay on. Bring an appropriately large saucepan with the chicken pieces and plenty of water to the boil, add the spices and simmer on a low flame.
- Add the vegetables in the last 20 minutes. Take the chicken out of the pot, peel off the skin, peel the meat from the bones and cut into small pieces. Season the soup to taste and stir in the parsley.
- If you want, you can add a handful of soup noodles or rice to the meat as an insert. We eat the soup with little noodles, preferably without meat. The meat is later processed into fricassee with the required broth.
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