There are dishes that are loved by everyone and become part of the national cuisine. Chicken soup is one of them.
Chicken Soup is considered the ideal food during colds, it warms you up, heals and invigorates and we also have the perfect recipe for Chicken Soup for Cold and Flu.
Chicken soup is known in an incredible variety of variations - with chicken meat and vegetables, with chicken meat only, with noodles or with potatoes, with rice, with or without thickener. Classic chicken soup is clear, but most cooks make it thickened.
The recipe does not require special skills and can easily become the first experience in the kitchen of any beginner. The recipe follows a few easy steps.
In a larger pot, put about half a kilogram of chicken meat in 2 liters of water and half a teaspoon of salt. The amount of meat depends on how strong the broth will be, and the more meat boils, the more appetizing and aromatic the soup becomes. With homemade chicken, the taste is different and worth the try. Home raised chicken cooks in about an hour, while store-bought takes less time.
At the beginning of boiling, foam forms in the pot and it must be removed. After it is cooked, remove the chicken and strain the broth. If the meat easily separates from the bones, then it is well cooked.
The delicious classic chicken soup calls for the addition of vegetables. They are cut into small cubes. First, 1 carrot and 1 onion are added to the broth and after about 5 minutes, 2 potatoes cut into small pieces. After another 5 minutes, crumble and a handful of noodles. Then leave the soup to boil, until the potatoes and noodles are completely cooked.
At this time, the cooked chicken is deboned, cut it into small pieces and add it to the broth with vegetables, season it with salt and remove it from the heat, by adding 1/2 bunch of fresh parsley.
Those who like thickened soups can make a classic thickener. It is made from 1 beaten egg and a spoonful of yogurt, which are mixed well. The broth is added to the soup in a thin stream and shortly after it is removed from the heat, because it should not be boiling, because the egg will lump up.
If the flavor of the chicken is not strong enough for the taste of the cook, they can add a cube of chicken broth, which makes the soup stronger.
Be sure to have a look at:
- Chicken Breast Soup.
