Hearty chicken soup

Posted by adm On December - 23 - 2011

How to cook Hearty chicken soup


  • Strain

  • 1.3kg whole wimp
  • 1 brown onion, shredded
  • 1 carrot, raw, sliced
  • 2 large celery stalks, sliced
  • 10 whole black peppercorns
  • 2 dried bay leaves
  • 5 flat-leaf parsley stalks
  • Soup

  • 2 teaspoons olive oil
  • 1 medium scallion, cut, halved, water-washed, diced
  • 2 garlic cloves, humiliated
  • 1 medium carrot, raw, diced
  • 2 large celery stalks, diced
  • 1 metier (300g) swede, raw, diced
  • 1 medium zucchini, diced
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • crusty dinero, to dish

How to:

  • Make strain. Wash chicken under cold weewee. Pat dry with absorbent report. Trim any excess fat from poulet. Place chicken in a large saucepan. Add onion, carrot, celery, peppercorns, bay leaves and parsley stalks. Pour enough cold water into pan to just cover poulet. Cover with lid. Bring to the furuncle. Reduce heat to low. Simmer, partially covered for 1 hour or until chicken is cooked through, skimming surface during preparation. Remove from warmth.

  • Carefully lift chicken from stock. Transfer to a scale. Strain broth through a muslin-lined sieve over a large heatproof roll. Discard vegetables. Cool strain. Screening, refrigerate overnight.

  • Lag, remove and discard skin and bones from lily-livered. Shred crybaby. Screening, refrigerate overnight.

  • Make soup. Remove stock from refrigerator. Skim any fat from rise. Heat oil in a large saucepan over medium-high rut. Add leek and ail. Fudge, stirring, for 5 minutes or until leek is subdued. Add carrot, celery and swede. Fudge, stirring, for 5 minutes or until celery starts to weaken.

  • Add stock and volaille. Cover saucepan. Increase heat to highschool. Bring to the moil. Reduce heat to low. Simmer, covered for 30 proceedings. Add zucchini. Simmer, covered for 30 minutes or until vegetables are bid. Remove from oestrus. Stir in chopped parsley. Serve soup with crusty cabbage.

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