:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/FlSfQgotwyYm8qwwSp45/76b0327195a754c37f31c795ae7098.png "Classic chicken soup in winter")
Source: New Africa via Adobe Stock
Classic chicken soup in winter
I've made this recipe countless times, especially on cold winter days when you want to feel warm and cozy. It's always a treat to slow cook the chicken for a delicious and healthy broth. The fresh parsley and crunchy carrots add the finishing touches and make this soup a true classic.
Ingredients
- 1 whole Soup chicken
- 3 cleaned carrots
- 1 celery root
- 2 Onions
- 2 cloves of garlic
- 1 bunch parsley
- 2 Leaves Laurel
- salt and pepper to taste
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Directions
To cook the chicken soup recipe, rinse the chicken thoroughly under cold water. I recommend also cleaning the inside of the chicken and removing any loose parts.
Place the cleaned chicken in a large pan and add enough water to cover it completely.
Bring the chicken to the boil and simmer over a medium heat for approx. 1.5 hours, stirring occasionally. It is a good idea to skim off the foam that forms from time to time to obtain a clear broth.
While the chicken is cooking, peel the carrots and celery and cut into bite-sized pieces, roughly chop the onions and garlic.
Remove the cooked chicken from the pan and leave to cool slightly. In the meantime, add the chopped vegetables, parsley and bay leaves to the pan.
Bone the chicken, cut the meat into small pieces and return to the pan. Leave to simmer for another hour. It is a good idea to stir the soup occasionally and season with salt and pepper to taste.
After cooking, I recommend allowing the classic chicken soup to cool slightly before serving, as it can be very hot.
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