Homemade chicken soup always brings excitement, and there's nothing better than a warm bowl of soup when the weather gets colder. In this recipe, we use a couple of chicken carcasses to make the broth.
Recipe for homemade chicken soup
Homemade chicken soup always brings joy, and there’s nothing better than a bowl of hot soup when the weather turns colder.
In this recipe, we use a couple of chicken carcasses to cook the soup. There’s plenty of juice and flavor left in the carcasses, and it’s a perfect way to avoid food waste.
Serve the soup with homemade rolls.
Servings: Servings
Homemade Chicken Soup
Homemade chicken soup always brings excitement, and there's nothing better than a warm bowl of soup when the weather gets colder. In this recipe, we use a couple of chicken carcasses to make the broth.
Ingredients
- 3 pcs. Chicken Carcass Can be replaced with 1 whole chicken or 1 soup hen
- 1 pcs. Onion
- 2 pcs. Carrots
- 0.25 pcs. Celery
- 1 pcs. Leek
- 2 pcs. Celery Leaf stems
- Spices salt and pepper
- Meatballs and flour balls from frozen
- Soup Herbs Carrots, celeriac, and leeks.
Instructions
- Take the largest pot you have - preferably a real soup pot - and put the chicken carcasses in it.
- Pour in water until it covers.
- Bring the liquid to a boil.
- Use a slotted spoon to remove the foam that forms on the surface. It's important to get it all, as the soup will otherwise become cloudy.
- Peel the vegetables and cut everything into large pieces.
- Once you've skimmed the soup, add the vegetables.
- Let the soup simmer on low heat for 1 1/2 hours.
- Strain the soup and discard the soup vegetables and bones/carcasses.
- Reduce the soup for about 30 minutes.
- You can now freeze the soup in suitable portions, or you can continue with the recipe if you want to serve it immediately.
- If you want to serve the soup immediately, do the following:
- Cut a suitable amount of carrots and celeriac into small cubes, and a couple of leeks into thin rings.
- Add the vegetables to the soup and cook them for a couple of minutes.
- Add frozen meat and flour dumplings to the soup and bring it to the boiling point.
- Do not let the soup boil once the frozen dumplings are added; it should only be heated up to the point just before it boils.
- Season the soup with salt and pepper and serve with good bread, for example, these dinner rolls.
Notes
If you have a couple of marrow bones, add them to the pot along with the chicken carcasses. It makes for a richer broth and a deeper color.
If you don't have chicken carcasses, you can always use soup hens or whole chickens for this recipe. This will also give you more chicken meat to use in the recipes below:
If you don't have chicken carcasses, you can always use soup hens or whole chickens for this recipe. This will also give you more chicken meat to use in the recipes below: