Grandma’s chicken soup: a classic recipe for cooking at home
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Childhood memories, comfort food, medicine: Grandma’s chicken soup has many synonyms. We only know one adjective: delicious!
They say it has magical healing powers: Grandma’s chicken soup is said to revitalize the body if you have flu symptoms. Believe it or not, warming soup with a good dose of childhood memories is comfort food this fall and winter. trend reversal experienced.
We explain how to cook a classic dish and how to adapt the recipe for vegetarians step by step here.
You need fresh ingredients to give brudet the intense flavor you know from your grandmother’s kitchen. Cube base has no place in a classic recipe. Instead, a very simple chicken soup is first prepared and then combined with the addition to the soup.
Fresh chicken soup: Whole chickens will release quite a bit of broth, but that’s not a problem because they also freeze really well. Alternatively, you can use half a chicken or just chicken drumsticks. On the one hand, it is important that the meat is fresh and of organic quality, and on the other hand, that it still has fat and bones, because they give it a particularly good taste. Packaged chicken breasts from a refrigerated display case do not make good soup.
greens for soup: Depending on how much soup you want to make, you need an appropriately large portion of greens for the soup. However, when in doubt, it is better to use a little more vegetables than too little. Then the soup becomes tastier. For a whole chicken, you can use 3-4 carrots, 1 onion, ½ celery root, 2-3 leeks and a handful of parsley.
parsley root: Along with other greens for soup, parsley bulbs are a key ingredient because they have a particularly intense smell. You can add about half a bulb to a whole chick in the pot.
Salt and peppercorns for seasoning
Cut the greens for the soup into larger pieces. You only need to cut the parsley root and onion in half, and you can leave the parsley whole.
Dry the chicken with a cloth.
Place the greens for the soup in the pot with the chicken and cover with cold (!) water until the chicken is covered.
Season everything with a good pinch of salt and pepper and then let it boil. As soon as the water boilsreduce the heat so that the soup is just simmering.
Everything should be cooked for about 90 minutes, with occasional skimming of the foam.
Cut the carrot, cauliflower and leek into bite-sized pieces.
Separate the chicken meat from the bones and also finely chop it.
Strain the soupor remove the greens and boil again.
Depending on your preference, cook 2 to 3 portions of soup noodles directly in the soup stock. At the same time, carrots, cauliflower and leeks can be added to the soup. At the end, add pieces of meat. You can use the rest of the chicken the next day for fricassee.
Pull the chicken and replace it with chickpeas. Small legumes are real protein bombs, which is why they are often called vegan chicken. They make a wonderful soup base and soup addition at the same time. It pays to use more delicious and super healthy vegetables in your soup for more flavor. A big advantage of the vegan version: the soup only has to cook for 20 minutes, which saves a lot of time and energy.
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