Recipe of Favorite Chicken Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Chicken Soup is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken soup using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken Soup:

1. Make ready 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. Make ready 2 medium onions, peeled
4. Get 2 large leeks, halved lengthways, dark green part removed
5. Prepare 1 large parsnip, peeled and halved lengthways
6. Take 2 large carrots, peeled and halved lengthways
7. Get 1/2 green pepper, deseeded (optional)
8. Prepare 2 tomatoes
9. Make ready 1/2 small raw beetroot, peeled (optional)
10. Make ready 1 handful parsley on the stem, no need to chop it
11. Prepare 1 1/2 teaspoons salt, plus extra to taste
12. Prepare Cold water
13. Get Chopped parsley to garnish

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.

So that’s going to wrap it up for this special food chicken soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!