Is there anything more soothing to the soul than a delicious, perfectly seasoned chicken soup? The key to a strong broth is the abundance of chicken bones, which are rich in collagen and add flavor and substance that pure boneless chicken can’t get. This soup uses both wings and drumsticks. The leg meat becomes very tender as it cooks before being torn into pieces and returned to the soup. As you noticed, there are no carrots in the soup. Turnips and prunes replace them and add sweetness and tartness.
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For 4-6 people, you will need the following vegetables: 2 stalks of leeks, 2 whole bulbs of garlic, plus 5 cloves of garlic, 6 stalks of celery, 2 medium stalks of turnips or parsnips (625 grams), and 3 large sprigs of thyme. . There are also four whole chicken legs (one kilogram in total) and one kilogram of chicken wings. Salt, a tablespoon of whole black peppercorns, plus ground pepper, eight prunes and two tablespoons of olive oil are taken from the pantry.
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To prepare the decoction 4 Season chicken thighs and 1 pound chicken wings with 4 teaspoons salt and place in a large pot. Cut two leeks in half lengthwise. Separate the dark green part from the light, and put the light aside for now, it will come later. Wash the dark leaves thoroughly and clean them of sand. Cut two garlic bulbs crosswise. Cut four stalks of celery 5 cm long (leave the leaves aside for decoration). Cut the autumn turnip (no need to peel) into five-centimeter cubes. Add all the vegetables to the pan with the chicken, along with a tablespoon of peppercorns, two prunes, a sprig of thyme, and a tablespoon of salt.
Pour in about three liters of water, bring to a boil and adjust the heat so that the water boils only gently. Boil the broth without a lid for about an hour, occasionally removing the foam that forms on the surface with a slotted spoon so that the broth remains transparent and not cloudy.
Prepare the rest of the vegetables: 2 pcs Cut the celery sticks into slices. Cut five peeled cloves of garlic into slices. Cut the white part of the leek diagonally into pieces about four centimeters long. Divide the autumn turnip into quarters and cut the quarters crosswise into pieces about six millimeters thick. Break six prunes into three parts. Tear off the leaves from two sprigs of thyme.
Shred the chicken: Remove the chicken thighs from the broth with tongs and place on a plate to cool. Let the broth boil (the longer, the stronger). Remove the cooled meat from the bones and tear it into pieces, freeing it from the skin. Return the bones to the broth to add flavor.
Finishing the Soup: The final steps before you can enjoy it
While the stock is simmering, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the leeks, garlic and prunes, season with salt and plenty of black pepper and sauté, stirring, for 3-4 minutes, until the leeks gradually soften and fall apart. Ladle about 180 milliliters of stock and cook for another 10-12 minutes, until the vegetables are tender but not browned. Strain the broth directly into the dutch oven. Discard the chicken wings, bones, skin and vegetables.
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Add the shredded thigh meat, chopped turnips, thyme, and celery and cook over medium-high heat until the vegetables are tender, 4 to 5 minutes. Salt the soup – probably a lot can go.
Present: Pour the soup into plates, sprinkle with black pepper and garnish with celery.
This recipe is from the cookbook: “Just cook! Recipes that can be made again and again by Molly Baz, published by Knesebeck-Verlag, €32.