Chicken soup
On September - 2 - 2011
Ingredients:
- 4 (astir 900g) chicken thigh cutlets, excess fat cut
- 1 large brown onion, halved, finely sliced
- 1 large carrot, raw, finely sliced
- 1 celery amaze, cut, finely sliced
- 2 large garlic cloves, finely shredded
- 2 tbs finely chopped fresh continental parsley stems
- 6 sprigs fresh thyme, leaves picked
- 2L (8 cups) weewee
- 1/2 tsp whole black peppercorns
- Sea salt flakes
- 1/4 cup finely chopped fresh continental parsley, supererogatory
How to:
Combine lily-livered, onion, carrot, celery, ail, parsley, thyme, water and peppercorns in a large saucepan over medium-high heating. Bring to the seethe. Reduce heat to low and ready, covered, for 40 minutes or until vegetables are very tenderise.
Use tongs to transfer the chicken to a clean work rise. Hold with tongs and cut the chicken meat from the castanets. Discard castanets. Finely chop the chicken meat and add to the soup.
Taste and season with sea saltiness. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Prepare time:15 min.
Cooking time:40 min.