This chicken soup will really warm you up

Chicken broth – this is how my grandmother used to cook for sores.

When you have a cold or a general chill, you need an old grandmother’s secret weapon. The invigorating, hot chicken broth is uplifting and, along with plenty of fluids, ensures you get rid of colds and sore throats faster. Seasoned with several spices, the classic taste is twice as good. You have a lot of flexibility when it comes to deposits. Anyone who continues to inhale delicious steam while cooking is also doing themselves a favor. Treat yourself to organic chicken for this soup and make it the next day.

A recipe for chicken soup in a large pot

Here’s how it works:

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

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Dry the meat with a towel. Cut greens for soup, onion, garlic and ginger into pieces. Add the olive oil to a large pot and add the vegetables to the hot oil. Allow it to toast slightly, then deglaze with water. Now put the chicken or chicken thighs in a pan with the bay leaves, parsley, the rest of the spices, such as thyme and peppercorns, and leave everything to simmer under the lid. Constantly skim the foam that forms so that the soup remains clear.

Chicken soup like grandma’s

After 45 minutes, the meat should easily separate from the bones. Now remove it from the soup. Strain the resulting broth through a sieve to filter out uncooked vegetables.

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Salt the nutrient broth and add the removed, finely chopped meat. Season to taste with chili flakes and another pinch of grated ginger. Frozen peas go especially well with soup. Separately cooked noodles or potatoes also turn the broth into a hearty dish. Cauliflower, broccoli and carrots can also be briefly steamed and served with soup. Fresh, thinly sliced ​​leek rings add extra flavor.


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