Chicken soup: a step-by-step recipe with video and photos
Chicken soup is one of those basic recipes worth learning to make. Simply because it gives you the potential to make two more: chicken broth and boiled chicken, which can then be used in salads or fillings, say, for pies.
Ingredients · Servings 8
- Chicken, 1 piece
- Garlic, 4 cloves
- Onions, 2 heads
- Carrots, 2 pieces
- Celery stalks, 3 pieces
- Allspice peas, 5 pieces
- Bay leaf, 1 piece
- Ginger, 15 g
- Turmeric, 0.5 teaspoons
- Water, 2 l
- Rosemary, 1 sprig
- Thyme, 3 sprigs
- Vermicelli, 100 g
- Frozen green peas, 100 g
- Salt, to taste
- Ground black pepper, to taste
Method · 2 h 30 min
- Cut up the chicken, removing the breasts and legs. Remove the meat from the legs and cut into small pieces. Transfer the chicken meat and skin to a container and refrigerate.
- Place the chicken bones in a saucepan and cover with water. Bring to a boil, reduce heat, and skim off any foam that forms.
- Coarsely chop the onion, carrot and celery stalk.
- Add the vegetables to the pan, along with the bay leaf and allspice. Simmer over low heat for 1.5 hours.
- Chop the onion, garlic, and ginger. Cut the carrots into rings and the celery into slices of the same thickness, 3–4 mm. Finely chop the thyme and rosemary leaves.
- Heat vegetable oil in a heavy-bottomed saucepan and fry the chicken skin until golden brown. The fat rendered from the skin will give the soup a richer flavor.
- Remove the fried skin from the pan and add the onion, frying until golden brown.
- Add carrots and celery to the onion and fry for another 5–7 minutes.
- Then add the garlic, ginger, and turmeric, stir, pour in the strained broth, add the thyme and rosemary, season with salt and pepper. Bring to a boil.
- Add the chicken and cook for another 5 minutes. Then add the vermicelli (or other fine soup paste) and cook for another 5–7 minutes, until the chicken and vermicelli are cooked through.
- Remove the soup from the heat and add the frozen green peas. Don't cook them, otherwise they will lose their color.
Energy value per serving
Caloric content is calculated for raw products.
- 1. Cut up the chicken, removing the breasts and legs. Remove the meat from the legs and cut into small pieces. Transfer the chicken meat and skin to a container and refrigerate.
- 2. Place the chicken bones in a saucepan and cover with water. Bring to a boil, reduce heat, and skim off any foam that forms.
- 4. Add the vegetables to the pan, along with the bay leaf and allspice. Cook over low heat for 1.5 hours.
- 7 Remove the fried skin from the pan and add the onion, fry until golden brown.
- 9 Then add the garlic, ginger, and turmeric, stir, pour in the strained broth, add thyme and rosemary, season with salt and pepper. Bring to a boil.
- 10. Add the chicken and cook for another 5 minutes. Then add the vermicelli (or other fine soup paste) and cook for another 5–7 minutes, until the chicken and vermicelli are cooked through.
- Remove the finished soup from the heat and add the frozen green peas. Don't cook them, otherwise they will lose their color.
