Chicken soup

Posted by adm On September - 2 - 2011

How to cook Chicken soup


  • 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.

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