Steps to Prepare Any-night-of-the-week Chicken Soup

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Soup is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken soup using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken Soup:

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

So that’s going to wrap it up for this special food chicken soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!