A good soup is perfect for winter, and nothing is more delightful than a bowl of hot chicken soup on a cold day.
Recipe for soup
A good soup belongs to winter, and nothing is better than a bowl of warm chicken soup on a cold day.
In this recipe, we use a good, large rooster with plenty of flavor, juice, and strength, but you can of course use a soup hen or regular chicken instead. If you have a couple of chicken carcasses or some chicken cuts (thighs and wings) that you’re unsure what to do with, use them in a soup to benefit from both bones and meat.
The soup is served with meatballs and dumplings and good bread as an accompaniment.
Servings: Portions
Soup
A good soup is perfect for winter, and nothing is more delightful than a bowl of hot chicken soup on a cold day.
Ingredients
- 1 pcs. Whole Chicken preferably a large rooster
- 1 pcs. Onion
- 3 pcs. Carrots
- 0.5 pcs. Celery also use the leaves
- 3 pcs. Celery Leaf stalks
- 1 pcs. Parsley Root
- 1 pcs. Parsnip
- 2 pcs. Bay Leaf
- 10 pcs. Peppercorns
- 1 pcs. Leek
- Meatballs and flour balls
- Salt
Instructions
- Clean the leek and cut the tops into small pieces. Save the white part of the leek for later.
- Peel the onion and cut it into large pieces. Do the same with the celery.
- Cut the tops off the parsnip, parsley root, and 2 of the carrots, the peel can stay on as the herbs will not be eaten anyway.
- Rinse the chicken and remove excess fat and any leftover organs from the inside.
- Place it in a large pot and add water until it covers.
- Bring to a boil and skim off the frothy scum from the surface with a slotted spoon. It is important to be thorough with this, as the soup will be cloudy if the impurities are not removed.
- Add the herbs, peppercorns, and bay leaves and let everything simmer on low heat for about 1 1/2 hours.
- Take out the chicken and set it aside. The skin should be removed, and it should be picked. The meat can be used in various dishes, such as a chicken pie or chicken in asparagus/tartlets.
- Continue cooking the soup with the herbs for another 30 minutes.
- Pour the entire mixture through a sieve and discard the vegetables.
- Then pour everything through a muslin/cheesecloth (that has been soaked), so you remove the impurities. Now you have a clear soup.
- I prefer to continue cooking it for another 30 minutes as the flavor becomes a bit more intense.
- If there are only two of you, you can take a liter of the soup aside and continue cooking it. The rest can be put into containers of 1-2 liters and possibly frozen for later use.
- The soup now tastes like nothing because there is still no salt in it. The salt binds the flavors together, and you can actually first taste how good a soup you have when you add salt.
- 10 minutes before serving, peel the last carrot and cut it into small pieces.
- At the same time, cut the white part of the leek into very thin slices.
- Add both to the soup and cook for 5 minutes, then add the meat and flour dumplings directly from frozen. This will cause the soup's temperature to drop, so it stops boiling.
- Heat the soup for a couple of minutes to just below boiling point. Remove from heat, as the flour dumplings should not be boiled.
- Serve the soup immediately, preferably with bread or soup horns.
Notes
Of course, you can use a regular chicken or soup hen instead, and you can also use chicken cuts (e.g., thighs and carcass).
If you have a couple of beef bones, add them to the pot as well. It gives a wonderful and richer taste.
If you have a couple of beef bones, add them to the pot as well. It gives a wonderful and richer taste.