Recipe: Delicious Chicken Soup

Chicken Soup. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.

And when you want something even more filling, try one of our delish chicken stew recipes. She describes the perfect chicken soup as "clear goldene yoykh, or golden broth, as it is called in This soup was richer, more savory, and altogether more awesome than any chicken soup I'd ever. Jump to The Ultimate Chicken Noodle Soup Rich and Flavorful Chicken Soup Healthy chicken soup is a great go-to dinner idea when feeding a crowd, big batch cooking, or trying to use up ingredients in your fridge. You can cook Chicken Soup using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Soup

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

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Chicken Soup step by step

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..

Find the best chicken soup recipe to fill a big bowl with comfort and satisfaction. We hear that chicken soup is good for the soul. Nothing quite compares to the healing powers of chicken soup. This Mexican Chicken and Rice Soup takes classic chicken soup to a spicy, tomatoey new place. Serve with cilantro, lime wedges, and tortillas on the side.