Classic Chicken Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 soup chicken, good fresh
- 9 carrot (s), young
- 4 stalks celery
- 1 onion (s)
- 1 leek
- salt
- 1 bay leaf
- 2 clove (s)
- 1 sprig thyme
- 2 stalks lovage
- 5 peppercorns, white
- 2 parsley root (s)
- 8 spring onion (s)
- 2 stalks parsley
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Clean the onion, do not peel it. The bowl gives the broth a golden glow. Clean and roughly cut 1 carrot, 1 celery stalk and the upper part of the leek.
- Put the soup chicken in a large saucepan with 3 liters of cold water, salt, prepared vegetables and the spices, bring to the boil and simmer gently over a low heat for about 1-2 hours. The longer the better.
- Take out the chicken and let it cool down a little. Skin and remove the meat from the bones. Cover and set aside the meat. Pour the broth through a sieve. Return to the saucepan and keep warm.
- Clean the remaining vegetables and cut them separately into small pieces. First cook the parsley root and carrots in a little salted water for about 3 minutes. Add spring onions, leek and celery and cook for about 2 minutes. Take out the vegetables and briefly put them in ice water. Drain and drain.
- Heat 2 tablespoons butter in a pan and toss the vegetables in it for about 2 minutes. Season lightly. Pluck the parsley leaves from the stems and cut them into small pieces. Bring the stock to the boil and season to taste. Add the chicken and vegetables. Rice that is barely cooked and added to the soup is also suitable as a filler.
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