Chicken Soup
Chicken Soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Chicken Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

Check Out Great Products On eBay. Method Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. Chicken soup Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken. It's a simple soup recipe, so really relies on the quality of the stock Each serving provides.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken soup using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Soup:
  1. Get 1 large chicken (around 2.25kg), either left whole or quartered (I freeze raw chicken carcasses and trimmings from other dishes and add these to my soup for extra flavour)
  2. Take 3 sticks celery with leaves
  3. Prepare 2 medium onions, peeled
  4. Make ready 2 large leeks, halved lengthways, dark green part removed
  5. Make ready 1 large parsnip, peeled and halved lengthways
  6. Make ready 2 large carrots, peeled and halved lengthways
  7. Get 1/2 green pepper, deseeded (optional)
  8. Take 2 tomatoes
  9. Prepare 1/2 small raw beetroot, peeled (optional)
  10. Take 1 handful parsley on the stem, no need to chop it
  11. Make ready 1 1/2 teaspoons salt, plus extra to taste
  12. Take Cold water
  13. Take Chopped parsley to garnish

Place the chicken, carrots, celery and onion in a large soup pot; cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot; sieve the stock. Pick the meat off of the bones and chop the carrots, celery and onion.

Steps to make Chicken Soup:
  1. Place the chicken in a large pan and cover with cold water by 5cm.
  2. Add the salt and bring to a gentle boil, skimming off any scum that rises. Keep skimming for several minutes until no more appears.
  3. Add the vegetables and another 250ml of cold water. Bring back to a simmer and skim again if necessary.
  4. Put the lid on and simmer for two hours. Check the seasoning and, if significantly reduced in volume, add another 250ml water.
  5. Simmer for a further 1 – 2 hours.
  6. Add the beetroot for the last hour of cooking to give your soup the most wonderful golden colour.
  7. Carefully remove the chicken from the pan and set aside. Do not throw this meat away: picked from the bones, it can be used right away — perfect in a curry, a chicken pie, chopped up and mixed with mayonnaise in a sandwich — or frozen for later.
  8. Strain the soup through a fine sieve into a clean bowl or pan and allow it to cool.
  9. When cool, refrigerate overnight, then skim off most of the fat that has hardened on top. Don’t remove it all. Those little ‘golden globules’, as my late father used to call them, demonstrate its provenance.
  10. To serve, bring to a boil and enjoy piping hot. Garnish each bowlful with a pinch of chopped parsley, plus any (or all, if you’re my brother-in-law) of the following: kneidlach (matzo balls), kreplach (Jewish ravioli), lokshen (vermicelli or flat noodles), egg lokshen, butter beans, some of the cooked carrot from the soup, boiled rice or meat from the chicken wings. Find recipes for kneidlach and egg lokshen at www.justnotkosher.com
  11. Chicken soup freezes well and you should always have some to hand in case of plague, famine or invasion.

Take everything out of the pot; sieve the stock. Pick the meat off of the bones and chop the carrots, celery and onion. Season with salt and pepper to. To make the stock, prepare the stock by placing the whole chicken (plus any additional bits: feet, necks, wingettes etc) in a large stock pot, with the vegetables, herbs and vinegar. Bring soup to a boil, then stir in couscous.

So that’s going to wrap it up for this special food chicken soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!