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How to make Chicken Soup Recipe in description
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You don't have to be feeling sick to enjoy a big bowl of chicken soup - but if you are, this is sure to make you feel much better! This is a wonderful recipe to have in your arsenal for cold winter days. • Ingredients for 8 portions • 1 stewing hen (about 2.5 kg) • salt • 1 bunch of greens • 2 bay leaves • 5 peppercorns • 1 onion • 2 stalks of flat-leaf parsley • For the additions to the clear soup: • 3-4 medium sized carrots • 250 g frozen peas • 200-225 g vermicelli • freshly ground pepper • 1/2 bunch flat-leaf parsley • Preparation • Wash the hen out thoroughly inside and outside and cut off the tail , that is, the oil gland on its tail (if this remains attached, the chicken soup could get a slightly rancid flavour). Place the chicken in a large pan and add cold water until the chicken is just covered. Add the salt and bring to the boil. • So that the chicken soup will be clear later, skim off the foam from the surface from time to time using a skimmer. If the foam remains there, the soup can become cloudy and uneven later. • Clean and wash off the greens. Cut the vegetables into cubes that are about one centimetre across. The vegetable pieces then have a larger surface area and can give off more flavour to the chicken soup. • Add the diced greens, bay leaves, peppercorns, onion halves with their skin and the washed parsley stalks. Cook everything on a low heat, so that it is just boiling, for one and a half to two hours. When doing this, place the saucepan lid on the saucepan, leaving a small gap, so that the steam can still escape. • It is best to take out the chicken using a skimmer, let it cool and remove the skin and bones from the meat. Then cut the meat into bite-sized pieces. Pour the soup through a fine sieve. • For the additions to the soup: peel the carrots, cut them into pieces and cook them in the soup for between five and eight minutes depending on the size of the pieces. Boil the noodles along with the other ingredients for the last three minutes. Add the frozen peas and bring to the boil. • Place the chicken meat in the soup and season with salt and pepper. Wash the parsley, shake it dry and chop it into small pieces. Shortly before serving, sprinkle it over the chicken soup. • Tips • The onion is added to the soup along with its skin, because it gives the soup a lovely golden colour. • So that the soup becomes especially strong and the flavour of the meat comes out well, keep adding cold water to the soup and then bring to the boil slowly. This applies to all soups: if the aim is to produce a particularly good soup, keep adding cold water to the meat and bones. However, if the aim is more to get tender meat, firstly let the soup boil and then add the meat. • • ChefTube: Your #1 destination for delicious and easy to follow recipes. • Subscribe now and be inspired by our range of recipes to suit any occasion - http://bit.ly/1MbySIl
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