chicken soup
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 20 minutes
Total preparation time: 1 hr. 50 min.
I make this chicken soup the way my grandma used to cook when I was ill.
The soup does some work, so it's more for people with time and desire to cook, but can be cooked in advance and frozen in portions.
ingredients
- 1 fresh or frozen soup chicken
- 1 greens (also available as deep-frozen)
- 1 onion
- 5-6 spice grains (allspice)
- 1 bay leaf
- 3-4 medium potatoes
- Vermicelli or rice
- salt
- parsley
preparation
Prepare for the soup
- Thaw frozen chicken properly, drain off condensation water and wash off all kitchen parts that have gotten something from the thawing water, well with rinse water.
- Wash chicken under running water and remove any remaining feathers and quills.
- Clean the onion a bit but leave the brown skin on. Halve the onion and fry the cut side in a fat-free pan (leave to light).
- Clean and wash the soup greens, mince them a little.
Cook chicken broth
- Add chicken in a large saucepan, stir-fried onion, allspice, bay leaf, fill with water until chicken is covered and salt (about 2 teaspoons salt). Bring to a boil and simmer for at least 1 hour on a low heat.
- Then remove the chicken from the broth and carefully pour the broth through a fine strainer into another saucepan.
- Peel potatoes, wash and cut into small pieces.
- Add the clean and finely chopped greens and potatoes to the broth and continue cooking.
In the meantime
- Set up water with a bit of salt for the pasta or rice and cook as directed.
- Skin the chicken, trigger the chicken and cut into small pieces.
- Wash parsley and chop.
- Add the pasta (or rice) and the meat with the soup and season to taste and boil briefly.
- Put the parsley on the soup before serving.
