Classic Chicken Soup
6 servings
25 minutes
Classic chicken soup is the embodiment of home comfort and warmth. The history of this dish traces back to European cuisine, where it is valued for its nourishment and soft, warming flavor. Tender chicken meat in aromatic broth, complemented by the sweetness of carrots and a spicy hint of nutmeg, creates a harmony of tastes. The soup is easily digestible and is often served as a restorative dish during colds or simply to warm up on cold days. Thick and rich, it pairs perfectly with fresh herbs and crusty bread, creating an ideal meal that brings comfort and pleasure.
1
Cut the chicken in half.
- Poussin (spring chicken): 650 g
2
Thoroughly clean the carrot.
- Carrot: 80 g
3
Cut into thin circles.
- Carrot: 80 g
4
Place the chicken in a pot, add carrots, and pour in drinking water. Put it on high heat.
- Poussin (spring chicken): 650 g
- Carrot: 80 g
- Water: 1.7 l
5
Once the broth boils, reduce the heat and skim off the foam. Cook covered for 20 minutes.
6
Pepper 2 minutes before the cooking is finished.
- Mixed peppercorns (four peppers): 0.5 teaspoon
7
Then add salt, tasting it.
- Sea salt: to taste
8
Add a pinch of nutmeg.
- Nutmeg: pinch
9
When the soup is ready, shred the chicken.
- Poussin (spring chicken): 650 g
10
Return the chicken back. Pour the soup into deep plates.
- Poussin (spring chicken): 650 g
11
Garnish with greens and serve.
