This chicken soup will really warm you up

Chicken soup - that's how grandma used to cook for pain relief.
Chicken soup – that’s how grandma used to cook for pain relief.

When you have a cold or general stage fright, you need grandma’s old secret weapon. Invigorating, hot chicken soup raises the mood and, with plenty of liquid, gets rid of colds and sore throats faster. Seasoned with a little spice, the classic tastes twice as good. You have a lot of flexibility when it comes to deposits. Anyone who constantly inhales delicious steam while cooking is doing themselves a favor. Treat yourself to organic chicken for this soup and have it ready for the next day.

Recipe for chicken soup in a large pot

Here’s how it works:

For a large pot of soup, you need ready-made organic chicken (approx. 1.2 kg), a head of onion, a bunch of greens, three sprigs of flat parsley, a finger thick and five-centimeter-long piece of ginger, three cloves of garlic, a bay leaf, a full teaspoon of chili, a teaspoon dried thyme, salt, seven grains of black pepper and three liters of water. As an alternative to a whole chicken for soup, you can also use three chicken drumsticks and one chicken breast fillet.

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Dry the meat with a towel. Cut the greens for the soup, onion and garlic and ginger into pieces. Add olive oil to a large pot and add vegetables to the hot oil. Let it toast slightly and then deglaze with water. Now put the chicken or drumstick in the pot with the bay leaf, parsley, remaining spices such as thyme and peppercorns and let everything simmer together. Keep skimming the resulting foam to keep the soup clear.

Chicken soup like grandma used to make

After 45 minutes, the meat should easily separate from the bones. Now take it out of the soup. Pass the resulting soup through a sieve to filter the soft-boiled vegetables.

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Add salt to the nutritious soup and add the removed, finely chopped meat. Season as desired with chili and another pinch of grated ginger. Frozen peas go especially well with the soup. Separately cooked noodles or potatoes also turn the soup into a filling dish. Cauliflower, broccoli and carrots can also be steamed for a short time and served with soup. Fresh, thinly sliced ​​leek rings add extra flavor.

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