Chicken Soup
⏳ Time
2 hours 30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Chicken soup is one of those basic recipes that is worth learning how to make. At the very least, because one recipe potentially gives you a couple more: chicken broth and boiled chicken, which can then be used in salads or fillings, say, for pies. And let's not forget about the soup itself: this simple dish can be very delicious, and in our video recipe, we’ll show you how to make it so. First of all, it’s essential to use chicken bones for the broth, and we recommend boiling them with onion, carrot, celery, and bay leaves—this way, it will become even more aromatic and rich. Secondly, the chicken breast should be sautéed until golden brown, just like the onion, vegetables, aromatic herbs, and even ginger with turmeric, and then all of this should be boiled again in the broth. This will result in a not-so-diet chicken soup, but it will be very nutritious, hearty, and warming.
Ingredients
- Poultry - 1 piece
- Garlic - 4 cloves
- Onion - 2 heads
- Carrot - 2 pieces
- Celery stalk - 3 pieces
- Allspice berries - 5 pieces
- Bay leaf - 1 piece
- Ginger - 0.5 oz
- Turmeric - ½ spoons
- Water - 2 qt
- Rosemary - 1 sprig
- Thyme - 3 sprigs
- Vermicelli - 3.5 oz
- Frozen green bean pods - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Break down the chicken by removing the breasts and drumsticks. Take the meat off the drumsticks and cut all the meat into small pieces. Place the chicken meat and skin into a container and set aside in the refrigerator for a while.
Step 2
Place the chicken bones in a pot and cover them with water. Bring to a boil, then reduce the heat and skim off any foam that forms.
Step 3
Coarsely chop the onion, carrot, and celery stalk.
Step 4
Add the vegetables to the pot, along with the bay leaf and allspice. Simmer on low heat for 1.5 hours.
Step 5
Chop the onion, garlic, and ginger. Slice the carrot into rings and cut the celery into pieces of the same thickness, about 3-4 mm. Finely chop the thyme and rosemary leaves.
Step 6
In a heavy-bottomed pot, heat vegetable oil and fry the chicken skin until golden brown. The fat rendered from the skin will give the soup a richer flavor.
Step 7
Remove the fried skin from the pot and add the onion, sautéing until golden brown.
Step 8
Add the carrot and celery to the onion, and sauté for another 5–7 minutes.
Step 9
Then add garlic, ginger, and turmeric, stir, pour in the strained broth, add thyme and rosemary, season with salt and pepper. Bring to a boil.
Step 10
Add the chicken meat and cook for another 5 minutes. Then add the noodles (or another small pasta suitable for soups) and cook for an additional 5 to 7 minutes, until the chicken and noodles are cooked through.
Step 11
Remove the finished soup from the heat and add frozen green peas. There's no need to cook them, as they will lose their color.
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