Chicken Soup
8 servings
150 minutes
Chicken soup is one of those basic recipes that you should learn how to cook. If only because one recipe potentially gives you a couple more: chicken broth and boiled chicken, which can then be used in salads or fillings , say, for pies. Well, don't forget about the chicken soup itself: this easy-to-cook dish can be very tasty, and in our video recipe we will tell you how to make it so. Firstly, for the broth you must definitely use chicken bones, and we recommend boiling them with onions, carrots, celery and bay leaves - this way it will become even more aromatic and rich. Secondly, the chicken fillet must be fried until golden brown, as well as onions, vegetables, aromatic herbs and even ginger with turmeric, and then all this company must be boiled again in the broth. You will get a completely non-diet chicken soup, but it is very healthy, rich and warming.
1
Cut the chicken by removing the breasts and drumsticks. Remove the meat from the drumsticks and cut all the meat into small pieces. Place the chicken meat and skin in a container and put it in the refrigerator for a while.
- Chicken: 1 piece
2
Place chicken bones in a pot and cover with water. Bring to a boil, reduce heat, and skim off the foam.
- Water: 2 l
3
Chop the onion, carrot, and celery stalk coarsely.
4
Add vegetables to the pot, also throw in a bay leaf and allspice. Cook on low heat for 1.5 hours.
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 3 pieces
- Allspice peas: 5 piece
- Bay leaf: 1 piece
5
Chop the onion, garlic, and ginger. Cut the carrot into rings and the celery into slices of the same thickness, 3-4 mm. Finely chop the leaves of thyme and rosemary.
- Garlic: 4 cloves
- Ginger: 15 g
- Carrot: 2 pieces
- Celery stalk: 3 pieces
- Thyme: 3 sprigs
- Rosemary: 1 sprig
6
In a thick-walled pot, heat vegetable oil and fry the chicken skin until golden brown. The fat rendered from the skin will give the soup a richer flavor.
- Chicken: 1 piece
7
Remove the fried skin from the pot and add onion, sauté until golden.
8
Add carrot and celery to the onion, fry for another 5-7 minutes.
- Carrot: 2 pieces
- Celery stalk: 3 pieces
9
Then add garlic, ginger, and turmeric, mix, pour in the strained broth, add thyme and rosemary, season with salt and pepper. Bring to a boil.
- Garlic: 4 cloves
- Ginger: 15 g
- Turmeric: 0.5 teaspoon
- Thyme: 3 sprigs
- Rosemary: 1 sprig
- Salt: to taste
- Ground black pepper: to taste
10
Add chicken meat and boil for another 5 minutes. Then add vermicelli (or another small pasta for soups) and cook for another 5-7 minutes until the chicken and vermicelli are ready.
- Chicken: 1 piece
- Vermicelli: 100 g
11
Remove the ready soup from the heat and add frozen green peas. Do not cook it, otherwise it will lose its color.
- Frozen green peas: 100 g