Westerwald’s recipes: Grandma’s Chicken Soup

Message from 11/17/2021


By Helmi Tischler-Venter

Good for you and delicious at home! For this reason, we regularly publish recipes from the Westerwald – because our region has all kinds of delicacies to offer. You can also send us your favorite recipes.





Photo: Wolfgang Tischler

Region. Wet and cold November is a cold month. Fresh chicken soup is a proven home remedy for colds. Its effect is now scientifically proven: it can inhibit the activity of leukocytes involved in cold processes, which can reduce cold symptoms.

Chicken and cooked vegetables contain ingredients that have an anti-inflammatory effect. You can also just make classic chicken soup according to grandma’s recipe, because it is very tasty.


Ingredients for broth:

1 ready soup chicken (about 1.2 kg)
1 bulb
1 bunch of soup vegetables (carrot, celery, leek, parsley, about 500 grams in total)
1 bay leaf
1 tablespoon of salt
5 peas of black pepper
3 liters of water

Ingredients for attachment:
200 grams of cauliflower
2 carrots (about 120 grams)
a bunch of chives
250 grams of soup noodles
200 grams of peas (frozen)
1 pinch of salt
1 pinch of freshly ground pepper

Preparation:
For the stock, pat the soup chicken dry with kitchen paper. Peel and dice the onion. Clean carrots and celery from soup vegetables and finely cut into cubes. Cut the leek in half, wash, clean and cut into slices. Wash, dry and pluck the parsley, chop the leaves, and set aside the stems.

Place the onion, carrot, celery, leek, parsley stalks, bay leaf, salt and peppercorns in a large pot with the chicken for the soup. Pour water, bring to a boil and cook for about 50 minutes. If you want the soup to remain transparent, you need to constantly remove the foam that forms.

Remove the chicken and let it cool slightly. Remove the skin. Separate the meat from the bones and cut into pieces. Pour the chicken stock through a sieve, reserving the stock. Remove the vegetables and spices and return the clear chicken broth to the pot.

For garnish, wash the cauliflower, dry it and cut it into small corrugations. Peel and cut the carrots. Wash the green onion, dry it and cut it into rings.

Cook noodles in chicken broth with cauliflower, carrots, and peas according to package directions, add chicken, and cook for about ten minutes. The insert should remain nice and crispy.

Before serving, season the chicken soup with salt and pepper, divide among plates and serve, sprinkling with chives and chopped parsley.

Tip: Grandma never used ginger in the kitchen. If you wish, you can supplement your chicken soup with 20 grams of fresh grated ginger, which will further nourish the immune system. (htv)

Good appetite

If you have a delicious recipe for us, send it to redaktion@nr-kurier.de. Please write your own text and at least one photo of your own. Thank you very much!


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Local: Dierdorf & surroundings

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