Recipe of Award-winning Chicken Soup - Free Download

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We hope you got benefit from reading it, now let's go back to chicken soup recipe. To make chicken soup you only need 13 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Chicken Soup:

1. Provide 1 of 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. Provide 3 sticks of celery with leaves.
3. Get 2 of medium onions, peeled.
4. Prepare 2 of large leeks, halved lengthways, dark green part removed.
5. Prepare 1 of large parsnip, peeled and halved lengthways.
6. You need 2 of large carrots, peeled and halved lengthways.
7. You need 1/2 of green pepper, deseeded (optional).
8. Get 2 of tomatoes.
9. Get 1/2 of small raw beetroot, peeled (optional).
10. Use 1 handful of parsley on the stem, no need to chop it.
11. Provide 1 1/2 teaspoons of salt, plus extra to taste.
12. Take of Cold water.
13. Prepare of 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..

Season with salt and pepper to. To make the stock, prepare the stock by placing the whole chicken (plus any additional bits: feet, necks, wingettes etc) in a large stock pot, with the vegetables, herbs and vinegar. Bring soup to a boil, then stir in couscous. You'll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

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