New Recipe Chicken Soup Savory Delicious

Without fail recipe ultimate Chicken Soup easy, delicious, practical.

13 ingredients, 11 steps, cooking Chicken Soup

Good Morning mother, now you get present recipe Chicken Soup with 13 ingredients and 11 steps. Below this is how to make it, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Chicken Soup.

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

If all cooking materials Chicken Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking 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.
    
12. Finish and Enjoy.

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